I find giant puffball, egg-and-breadcrumbed in cm-thick slices and fried rather tasty. (dust them with flour before the egg, e&b more likely to stick on) Parasol caps done the same way are good too (though prone to being worm-eaten, sadly).

Many smaller puffballs are pretty tasteless if eaten cooked from fresh. They gain more flavour if first sliced and dried, and later used in a stew, though it is a dried-mushroom-soup sort of taste. I don't bother any more with them.