Highspeed blender or food processor and spice grinder, dehydrator
Freshperfectly white puffballs, peeled of their skin and sliced as thin as possible, they can also be diced into small cubes.
An oven and a few cookie sheetsor dehydrator
Place the puffballs on cookie sheets or the drying racks of a dehydrator. If you're using an oven, put in on the lowest setting possible, and put the puffball pieces on some wax paper on the cookie sheets so they don't stick.
Allow the puffballs to dry completely, until they're cracker dry. If you're questioning if they're dried enough, dry them longer, I usually do it overnight. (make sure to crack the window or do it in a garage or outside because your house will reek of puffball.
Once the puffball slices are completely dried, they may be powdered in a vita-mix or other dry-capable blender. If you don't have a blender that can powder things, you can use a coffee grinder, but that will take a very long time. For added depth of flavor, you can toast the slices of puffball in an oven (325 F until barely golden) before grinding.
When ground, the puffball powder is lighter than air, so much so that it’s culinary properties were very deceiving at first.
After the puffball powder is ground, it can be stored indefinitely in a labeled, dated, air-tight container in a pantry or away from sunlight, then used as needed.
When poured out of the vitamix blender this flows like water, and then after it is poured into a container, air trapped underneath will find it’s way out, making the puffball powder move and swirl like quicksand. Also, when you're grinding the puffballs up, a little puffball powder will likely spill into the air and completely coat anything in the immediate vicinity leaving sticky white residue. Wear a mask, don’t wear a black shirt, and consider doing it in a garage.