When I was little, my grandmother used to forage for mushrooms in the old cemetery behind her home. In the fall, she would get these enormous Puffball mushrooms (Langermannia gigantea) and cook them simply in butter and oil, and they were such a treat! I've added some fresh herbs to enhance their flavor. Normally about the size of a large ball of buffalo mozarella (although often MUCH larger), Puffballs don't have gills, and when they are fresh, they are solid white throughout with a squeaky, slightly marshmallowy consistency (see photo #3). They don't give off all the liquid that gill mushrooms do, and brown very nicely. You obviously have to know what you are doing to hunt for wild mushrooms on your own, and if you don't live in a region where Puffballs grow, or you're not sure about the species, the giant King Oyster mushrooms available in many Asian groceries are similar in taste and texture when they are very fresh (see photo #2). You could easily add garlic or shallots to this recipe, but the mushrooms have a very mild flavor that is lovely on its own. <br /> <br />Photo #1 courtesy of the Wisconsin Mycological Society <br />Photo #2 courtesy of Petitchef.com <br />Photo #3 courtesy of http://www.silysavg.com/

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