Ridgeland couple forage a whopper of a mushroom

by Cassandra Kyser

Mary Eckmeier holds the giant puffball mushroom that she and Brett Laidlaw found near New Richmond. (Photo by Brett Laidlaw, courtesy of Instagram @trout_caviar.)

Brett Laidlaw and Mary Eckmeier of Ridgeland foraged this giant puffball mushroom at the end of September. 

And yes, “Giant Puffball” is not only a descriptor but it is, in fact, the actual name for this fungus. The Latin name is appropriately enough Calvatia gigantean. 

This monster mushroom typically grows to the size of a grapefruit, but “may grow as big as a basketball or larger,” according to the Wisconsin Dept. of Natural Resources (WI DNR). Peak foraging season for the mushroom is late August through September.

The couple found this giant puffball in a grassy roadside area near New Richmond. 

Laidlaw, who is the author of “Trout Caviar: Recipes from a Northern Forager,” shared that giant puffballs can be eaten. 

“It is edible, as long as the puffball is firm and white all the way through. If it’s starting to yellow or brown at all on the inside, it shouldn’t be eaten,” said Laidlaw. 

He added, “Puffballs have a mild but distinctly mushroom-y flavor and aroma. The texture is quite soft, but if you cube it up and brown it nicely in a skillet, it’s a tasty addition to Asian soups, scrambled eggs, lots of things!”

The WI DNR recommends slicing giant puffballs, frying them in butter or bacon grease, then freezing.

Laidlaw said they were only able to eat a small portion of their giant puffball, as the mushroom doesn’t keep well. He shared a photo on Instagram of miso soup made with giant puffball mushroom.

For more information on how to safely forage and prepare Giant Puffballs, visit the WI DNR website.

Further reading

Trout Caviar: Recipes from a Northern Forager, by Brett Laidlaw