THIS WAS VERY SOLID, CREAMY AND REMINDED ME OF A SEMI COOKED CAULIFLOWER.
HOW DO YOU PREPARE THEM? I WOULD DEFINITELY EAT THESE, NOT THESE PARTICULAR ONES, BUT THEY SMELLED AND TASTED GOOD!
My grandfather lived in the mountains, and showed these to me when I was about 10. We usually just diced them, and sauted them in butter. They have a sweeter flavor than portabella or button mushrooms, and a nice texture. When they were in season was usually was when snow was almost gone, until late spring, but thats only when I was shown to go looking for them.
They are delicious with eggs in an omelet, or even just sliced thick and sauteed. We always cooked them, but they smell equally good fresh.
To my knowledge, there are no poisonous puffballs, but possibly a few small ones, that are unappatising smell, or that might give some stomach distress. The large, softball to soccerball size puffball is one that I was taught had no bad lookalikes.
I hope you find another, a bit younger.