Part 3/5:
Once assured of its apparent freshness, the forager decided to prepare the mushroom for cooking. The plan was to slice it into thick slabs, approximately an inch in width, ideal for pan-frying. The goal was simple yet enticing: to discover how the puffball mushroom would taste when fried in butter. This method is a classic approach, allowing the natural flavors of the mushroom to shine through while adding a rich, buttery essence.