Can be found in very large numbers but best used in mixed mushroom dishes due to their tofu like texture.
|Common Names||Stump Puffball|
|Scientific Name||Lycoperdon / Apioperdon pyriforme|
|Synonyms||Lycoperdon pyriforme, Morganella pyriforme|
|Average Mushroom height (CM)||7|
|Average Cap width (CM)||4|
Starting spherical becoming slightly flattened or club-shaped. White turning cream to brown with a powdery finish when young. Darker umbo-like top which opens to release the spores.
Pure white and soft when edible but inedible when the inside starts turning yellow then becoming brown and dusty as the spores form.
Mixed woodland, pasture, commons and heaths, but always growing on old stumps or the roots of stumps underground. Can grow individually but usually in very large groups with the chance of finding more nearby.
Can be confused with very young Amanitas so the mushrooms should be sliced vertically, the stem and cap of the Amanita will be obvious.
The Earthballs from the Scleroderma family, pictured, can look similar but the tough nature of the mushroom and the dark, never pure white, interior should help avoid confusion.
Taste / Smell
Good but can be a bit ‘spongy’ in texture. Must be eaten while the flesh is still white throughout.
Until recently it was a member to the genus Lycoperdon, but it got a new scientific name in 2017. Still the only member of genus Apioperdon.
Some of the Lycoperdon species look similar, but as long as their context (gleba) is white, all the light coloured Puffballs are edible, but care should be taken to save possible confusion with earthballs (Scleroderma). Like the giant puffball (Langermannia gigantea) the spores can be used as a styptic so staunch blood flow or ‘puffed’ onto burns to help with the healing. The spores breathed in however can cause Lycoperdonosis, a lung disease, so care should be taken handling mature specimens.