Always a good find when out foraging from Summer through to Autumn. Last years ‘stumps’ can often be found as an indication that more will appear at some point in the year.
|Common Names||Mosaic Puffball (EN), Coden Fwg Fanfraith (CY), Czasznica Oczkowata (PL), Pikkelyes Pöfeteg (HU)|
|Scientific Name||Lycoperdon utriforme|
|Synonyms||Bovistella utriformis, Handkea utriformis, Calvatia utriformis, Lycoperdon bovista|
|Average Mushroom height (CM)||12|
|Average Cap width (CM)||14|
The young fruit body is usually spherical with a ‘mosaic’ like pattern of scales, as it matures it becomes loaf shaped and the scales become ‘woolly’, these will disappear and it will become smooth and brown before releasing it’s spores. The brown ‘stump’ of a Mosaic puffball can often be found well into the following year.
Other white puffballs but this is not a concern as white Puffballs are edible as long as they are pure white throughout. The Giant Puffball (Langermannia gigantea) is pictured.
The spores start inside the mushroom off white and change to yellow, darkening until they are brown and ready to be released.
Taste / Smell
A fairly tasty mushroom if picked before the flesh discolours.
Occasional but can be found in large numbers in the right conditions.
The Mosaic Puffball has antibiotic properties and is affective against a number of bacteria.
Quite tasty. Just microwaved with a knob of butter after peeling and slicing. Field Mushrooms growing in amongst the Mosaic Puffballs.
Try to deep fried, similar to breaded coat 🙂
10-15 mm slices.