swe.: Vårtig röksvamp | nor.: Vorterøyksopp | fin.: Känsätuhkelo | dt.: Flaschen-Stäubling, Flaschenbovist
Everyone has seen puffballs in one form or the other. They grow in parks as well as in forests and are present all over Europe. For obvious reasons the English name derives from the olive-brown spore dust that leaks or “puffs” from older specimen. There are several puffball species that are suitable for kitchen purposes but not all of them taste great. Our recipe refers here to the common puffball (Lycoperdon perlatum). Young specimens are very suitable for kitchen use as long as they are purely white inside. Usually they are fried or sautéed in butter until golden.