How would you like to see one of these growing in your yard? I've been ever so interested in wild mushrooms, but never so much as now with our current rainy season sprouting fairy rings everytime I blink. Though pretty, the "fairy" rings are actually clusters of green-gilled Lepiota...very toxic. In fact, all of the mushrooms I found growing around my neighborhood have been toxic, including some Jack o' Lantern mushrooms that had me hopeful that I had stumbled upon a cache of chanterelles. Alas, it was not to be. However, after some particularly heavy rains, I happened upon this whopper in my neighbor's yard. Just the strange look of it had me taking it home for research, despite its unknown status as an edible or not. Imagine my surprise when I found that it is. In fact, this odd looking "creature" is a brain puffball. Though this particular specimen was past its prime and had already served a feast up for some ants, there are a couple of younger ones in the same location that I plan to go back for tomorrow. I've always wanted to try a puffball mushroom. I remember seeing scores of them as a child. They were so much fum to stomp on and watch the spores scatter. Now that I'm an adult, of course, finding them is like duck's teeth, and I'm not about to let this opportunity go. Tomorrow it's puffball on the menu. Maybe with a nice parsley butter saute and served over pasta. Hmmmmm....I can hardly wait.

In light of the horrid economy (I myself have fallen victim as one of the million layoffs as soon as my contract is up), I thought I'd post a couple of pics detailing my favorite meal: portabello mushroom linguine. It's so simple and costs just a little over three dollars in raw ingredients...this is assuming you already have some essentials at home such as olive oil, salt, pepper, dried parsley (add another dollar if buying fresh). One package of baby bellas cost me around 2.00 here. Purchase and bring home. Clean under running water. Some purists refuse to have their mushrooms touch water, but I watched Dirty Jobs and know just what that substrate they grow in started out as: I'm NOT eating it. After thoroughly washing, slice mushrooms however thick you like. I prefer three to four slices per shroom, but you do whatever tickles your fancy. Pour one to two tablespoons olive oil in hot skillet, add mushrooms, saute, add salt, pepper, and dried parsley. If using fresh parsley, I'd wait until everything is almost cooked so as to retain the clean taste and color of the herb. Saute. Dump in linguine. Toss. Plate. Viola!



If I had some fresh parsley, I'd have included a garnish, but I rarely use parsley in my cooking so prefer not to buy a fresh bunch as I'd end up wasting more than half.