I don't know the first one, but about the second one is a Lycoperdon perlatum. Here in Italy we call it Vescia and it's edible but just if inside is totally white (when it's young ^^) ^^
I don't know the first one, but about the second one is a Lycoperdon perlatum. Here in Italy we call it Vescia and it's edible but just if inside is totally white (when it's young ^^) ^^
Hmmm... I hope I can try this one day, but how you prepare this ?