I visited a couple of places today to search for mushrooms. I found a few, and I am pleased to share them with this beautiful group @fungiFriday by 
Here they are!
A troop of what appears to be Blue Roundhead
mushrooms.
They have a blue tinge to them.
"Ewww what are you doing with my leg?"
They are not poisonous but can cause gastric upset.
Sweet pink!
I am blushing!
Then these pinky ones called Rosey Bonnet
They used to be edible, but then they found muscarine in them, so it is now off the menu!
I am turning into a fish! Scaly or scabby? :)
They are dried and weathered.
Possibly the Crowded Parchment mushrooms.
And this beautiful brownish grey with silky cap appears to be the Silky Pinkgill.
Then these beauties!
Vibrantly Sprouting out!
Looks like a mixture of Red egde brittlestem and Brown Mottlegill
Meadow puffballs sprouting everywhere!
After my mushroom hunt, I experimented with a meadow puffball mushroom! Most of the time, I ignore puffballs as I find them bland, but I decided to look further into what I could do with them! Their texture is similar to that of beancurd, "Tofu," and there are so many tasty desserts made of beancurd.
If you know dessert made of tofu, you can relate to this!
Here is how I made it!
🏐Meadow Puffball Pudding with Coconut 🏐
Main ingredients plus the spices.
Ingredients:
2-3 small meadow puffball mushrooms (ensure they are fresh and white inside)
1 can of coconut milk (400ml) or fresh coconut extract.
1/4 -1/2 cup tapioca pearl.
1/4 cup coconut sugar or brown sugar (adjust to taste)
1 tsp vanilla extract
1/4 tsp nutmeg
1 cardamon
2 tbsp cornstarch or arrowroot powder (for thickening)
A pinch of salt
Honey or maple syrup (optional for added sweetness)
Instructions:
Clean the puffballs gently by wiping away any dirt with a damp cloth. Make sure they are firm and pure white inside; discard any that are discolored. Dice them into small cubes.
In a small pan, boil the puffball cubes for atleast 5 minutes. Set aside to cool slightly.
Boil the tapioca pearl.
In a saucepan, combine the coconut milk, coconut sugar, vanilla extract, cardamom, nutmeg, and a pinch of salt. Stir the mixture over medium heat until the sugar dissolves and the flavors meld together (about 5-7 minutes).
In a small bowl, mix the cornstarch with a few tablespoons of water to create a smooth slurry. Slowly whisk this into the coconut mixture, stirring constantly until the pudding thickens (about 3-4 minutes). Lower the heat to avoid burning.
Stir the cooked puffball cubes into the pudding and cook for an additional 2-3 minutes so they fully absorb the coconut flavors.
Remove the pudding from the heat and let it cool slightly.
This Meadow Puffball Pudding with Coconut is creamy and coconut-rich, with a delicate, earthy sweetness from the puffballs. The texture is comparable to tofu, and I was amazed at how the distinctive flavor of the puffballs paired so well with warm spices like cardamom and cinnamon.
The smooth texture and gentle flavours make it unique and comforting. Give it a try—it’s a delightful twist on a traditional pudding!
That's for today, my lovely fungi friends!
Enjoy rest of your day!
Mariah 💗😊