Crackers and creme fraiche or sour creamfor serving.
Slice off the bottom of the puffball to remove any dirt. Using a paring knife, and then your fingers, remove the tough outer skin from the puffball. Cut the puffball in half and inspect for insect damage, or any discoloration, it should be pure white.
Lay each puffball half cut side down on a cutting board, then, using a long, sharp knife, cut the puffball into slices as thin as possible, attempting to keep the slices whole
Lay the puffball slices on top of each other and dice into tiny squares.
Heat the oil in a wide saute pan, you will need a very wide 20inch pan, or two 10 inch saute pans could also work. When the oil is hot, add the diced puffball and cook until lightly browned, then add the garlic and thyme and cook for two more minutes, stirring occasionally. Season the puffballs lightly with salt, then deglaze the pan(s) with the wine, then the stock. Continue to cook until the pan is nearly dry, then transfer to a container, label, date, and refrigerate until needed. The puffball caviar could also be frozen.
Excellent served with a little sour cream on a cracker.