Stump puffball or Pestle puffball

Fruit body pear-shaped or inverted-egg-shaped, 2-5 cm tall, 1.5-3.5 cm wide at the top. The upper (fertile) part is a rounded head; the lower (sterile) part is a narrowed “stem” 1-2 cm long. Color: young ones are white, cream, turning yellowish-brown to dark brown with age. The surface is covered with small warts and scales that rub off over time. In mature specimens the top dies back, exposing the olive spore mass.

Fruiting body skittle-shaped, 10-20 (up to 30) cm tall, 4-10 cm wide at the top. The upper (fertile) part is a round or egg-shaped head with a rounded tip; the lower (sterile) part is a cylindrical, elongated “stalk”. Color: young ones are white, later cream, then yellowish brown. The surface is smooth or finely warty at first, later cracking into coarser scales, and the top opens to expose the spore mass.

The hymenophore is internal (gleba). The young gleba is white, firm and uniform. With age it turns yellow, then green, and becomes a dark olive powdery spore mass. Spore print dark olive-brown.

The hymenophore is internal (gleba), as in all puffballs. The young gleba is white, dense and uniform. With age it turns yellow, then green, then becomes a dark olive-brown powdery mass of spores. Spore print dark olive-brown.

There is no separate stem — the fruit body is all one piece. The lower sterile part is a “stem” 1-2 cm tall, white and scaly, passing into whitish rhizomorphs (mycelial cords) that anchor the mushroom to the wood.

Not a separate part — the fruiting body is one piece, skittle-shaped. The “stalk” is the lower sterile part of the same fruiting body, cylindrical, white, scaly in old ones. There is no ring.

flesh in young ones is white, uniform, soft, with a delicate flavor. With age it turns yellow, then green, and becomes a spore mass. Check before cooking: if the cut shows uniform white — it's good; any other color — throw it away.

The flesh in young ones is white, uniform and firm, with a delicate taste reminiscent of chicken breast. With age it turns yellow, then green, and becomes a spore mass. Check before cooking: if the cut shows uniform white — it's good; any yellowish or greenish tint — throw it out.

Faint, pleasant mushroomy smell. Mild taste with a subtle nutty note.

A faint, pleasant mushroomy smell. The taste is mild and delicate.