Calvatia sp. (Giant Puffballs)

Edible and Good

(When Young and White Throughout)

Calvatia sp.

(Giant Puffballs)

Probably Calvatia booniana, but growing along (or in this case within) a mountain roadway rather than in sagebrush

Click for Larger Photograph

The exact identity of the giant puffball I have encountered in high mountian meadows of New Mexico is uncertain to me. It is in the area where Calbovista subsculpta is described as being found but does not particularly match the description for that species. It does seem to match very well the description for Calvatia booniana but that species is generally reported to be found amidst sagebrush adjacent to riparian habitats, which is certainly not the type of place I have found giant puffballs in this area. I notice Calvatia booniana has also been described as being found along ski runs near telluride, Colorado, which are probably quite similar to the area where I find giant puffballs in western New Mexico. It is certainly not as smooth as previous Calvatia gigantea I have found in the midwestern United States. Whatever it is it is very good.

It is said that the average giant puffball contains 7 trillion spores. If each spore were to land in a suitable place and germinate and produce mycelium which in turn produced one average giant puffball it is said the resulting mass of puffballs would weigh 800 times as much as the earth, Obviously they do not all germinate or grow to produce more puffballs.

Probably Calvatia booniana, but growing along a mountain roadway rather than in sagebrush

Click for Larger Photograph

Contents of this Page

Common Names - Common names listed for many languages

Descriptions - Links to descriptions of this species in many languages

Photographs - Links to photographs of this species on the web

Drawings and Paintings - Links to illustrations of this species on the web

Postage Stamps - Links to postage stamps showing this species on the web

Recipes

Recipes on the Web - Links to recipes for this species on the web (in many languages)

My Own Recipes:

Puffball Schnitzel

NOTE REGARDING INFORMATION ON THIS PAGE

The following information and links are compiled by B.W. Freyburger of Gallup, New Mexico, who regularly collects Calvatia sp. during the late summer and fall in the mountains near there. Please notify him of persistently dead links, additional links regarding this species, or errors in information or links herein through email by clicking on his name above. This site contains links to other sites which are not authored by or controlled by the webmaster of this site. Unfortunately these sites sometimes diasppear or or are reorganized or moved leaving the link nonfunctional. I try to check for dead links and update or remove them as often as possible. Information, recipes, photographs, illustrations, and other material on these sites is likely subject to copyright protection. Please respect the legal rights of persons creating this material. This site also utilizes some clip art obtained from sources which identified it as public domain or authorized for use on non-commercial sites. If you notice any material on this site which you believe to be used in violation of copyright laws please notify the webmaster immediately. Some clip art appearing here is original. All original material contained on this page not otherwise copyrighted is ©2001 by B.W. Freyburger. All rights reserved.

Probably Calvatia booniana, but growing along a mountain roadway rather than in sagebrush

Click for Larger Photograph

Common names:

Calvatia gigantea

Danish: kæmpe-støvbold

English: giant puffball

French: vesse de loup géante

German: riesenbovist

Hungarian: óriás pöfeteg

Slovakian: vatovec obrovský

Swedish: jätteröksvamp

Probably Calvatia booniana, but growing along a mountain roadway rather than in sagebrush

Click for Larger Photograph

Descriptions:

Links to descriptions of Calvatia sp. on the web in many languages.

Probably Calvatia booniana, but growing along a mountain roadway rather than in sagebrush

Click for Larger Photograph

Photographs:

Links to photographs of Calvatia sp. on the web.

AgAlerts From Griggs County (text in English)

All About Mushrooms

BioImages - Virtual Field-Guide (UK) (Capillitium)

BioImages - Virtual Field-Guide (UK) (Fruitbody)

BioImages - Virtual Field-Guide (UK) (Fruitbody - last year's - side view)

BioImages - Virtual Field-Guide (UK) (Fruitbody - last year's - underside)

BioImages - Virtual Field-Guide (UK) (Fruitbody surface - close-up)

Department of Environmental Sciences (Langermandia gigantea Giant Puffball - old specimen)(text in English)

John C. Tacoma Mushroom Slide Collection, 1968-1978 (text in English)

Probably Calvatia booniana, but growing along a mountain roadway rather than in sagebrush

Click for Larger Photograph

Drawings and Paintings:

Links to illustrations of Calvatia sp. on the web.

Calvatia booniana

Morels, Truffles and other Spring Mushrooms (text in English)

Probably Calvatia booniana, but growing along a mountain roadway rather than in sagebrush

Click for Larger Photograph

Postage Stamps:

Links to postage stamps depicting Calvatia sp. on the web.

Probably Calvatia booniana, but growing along a mountain roadway rather than in sagebrush

Click for Larger Photograph

Recipes:

THE MANDATORY DISCLAIMER

On mycophagy:

There is a saying in German that translates roughly as "All mushrooms are edible, but some kinds only once." Put another way, there are old mushroom hunters and there are bold mushroom hunters, but there are no old bold mushroom hunters.

Don't overdo it. Most adverse reactions I have had to wild mushrooms have usually been tied to over-consumption. Most of all, if you aren't absolutely sure what it is, it is generally wiser not to eat it. When in doubt throw it out.

On storing Calvatia sp.:

Wildman Steve Brill claims giant puffballs do not dry well in his Wild Vegetarian Cookbook. I have not been entirely dissatisfied with the results of drying them (sliced up of course) but also have not used those I dried extensively.

On cooking Calvatia sp.:

The Wild Vegetarian Cookbook (puffballs generally)

The Wild Vegetarian Cookbook (Calvatia gigantea)

B.W. Freyburger

Probably Calvatia booniana, but growing along a mountain roadway rather than in sagebrush

Click for Larger Photograph

Recipes on the Web:

Links to recipes using Calvatia sp. appearing on the web.

Photograph by John C. Tacoma, copyright held by Indiana University

(see http://www.ulib.iupui.edu/special/mss019.html).

English

Eggplant Calvatia

Fettuccine with Artichoke Hearts and Mushrooms (scroll down)

GIANT'S OMELETTE

Lamb’s-Quarters and Puffball Salad

LESS GREASE PUFFBALLS

Moose-Free Moussaka

Morel Cracker Crumb Fry (scroll down)

Morels and Buttermilk (scroll down)

Mushroom Chutney (scroll down)

Mushroom Omelette (scroll down)

Mushroom Powder (scroll down)

Mushroom Relish (scroll down)

Puffball Marinara Sauce

Photograph by John C. Tacoma, copyright held by Indiana University

(see http://www.ulib.iupui.edu/special/mss019.html).

German

Zyklopenaugen (scroll down)

Photograph by John C. Tacoma, copyright held by Indiana University

(see http://www.ulib.iupui.edu/special/mss019.html).

Photograph by John C. Tacoma, copyright held by Indiana University

(see http://www.ulib.iupui.edu/special/mss019.html).

Here is one of my favorite recipes:

Puffball Schnitzel

Great thanks to Johan Runeberg, webmaster of Hven.com, for suggesting cooking jätteröksvamp (Swedish for giant puffballs) just like schnitzel. He said that cooked that way it was his favorite fungal "taste-teaser" apart from chanterelles which are not found on the Scandanavian island of Hven where he lives. During the annual foray of the Arizona Mushroom Club I tried this out along with Scott Bates, webmaster of their site, and we both agreed it was simple yet delicious. I look forward to finding some more puffballs so I can have it again. Johan Runeberg indicates you can fry up the "schnitzels" most of the way and freeze them. Then when you thaw and finish cooking them the rest of the way they are just as good as if they were never frozen he says. If I ever have any left over I may try this. So far I have not had to deal with that problem.

Serves 2

1 small giant puffball (any edible species), about the size of a softball, or part of a larger one, sliced 1/4-inch thick

2 tablespoons parmesan cheese, grated (optional)

1 cup breadcrumbs

1/2 teaspoon dried thyme

salt and pepper to taste

2 eggs, beaten

oil for frying

1 lemon, sliced

Mix breadcrumbs with cheese (if used) along with thyme, salt and pepper and spread on a plate or large bowl. Heat oil for frying in a large skillet. Dip puffball slices in beaten egg coating all sides and then coat entirely with seasoned breadcrumbs. Fry coated slices in oil until golden, then turn and fry other side. Serve hot with sliced lemon to squeeze over the "schnitzels" and enjoy.

Photograph by John C. Tacoma, copyright held by Indiana University

(see http://www.ulib.iupui.edu/special/mss019.html).

Updated January 11, 2002