Emma Wilson
Hedgehog mushrooms are a forager's treat, with a wonderfully sweet and nutty flavour when fresh. They are also known as the sweet tooth, pied de mouton, and the depressed hedgehog. They are easily identifiable by their distinctive spiny teeth, and the underside of the cap, which is covered in spines rather than gills. They are one of the easiest wild mushrooms to hunt and harvest and can be prepared in a variety of ways.
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What You'll Learn
- Sautéing: cook in a single layer, stirring frequently, until tender and browned
- Trimming and cleaning: cut off any browned bits, brush off dirt, and pat dry
- Preserving: dry sauté to remove water, then freeze in fat
- Identifying: look for a creamy white colour, with distinctive spiny teeth
- Serving: delicious on their own, or tossed with pasta, added to pizzas, or piled on crostini
Sautéing: cook in a single layer, stirring frequently, until tender and browned
Hedgehog mushrooms are a delicious treat with a wonderfully sweet and nutty flavour when fresh. They are also known as the sweet tooth, pied de mouton in French, and depressed hedgehog. They are one of the easiest and safest wild mushrooms to hunt and harvest. The key feature to look for is that the underside of the cap will be covered in teeth, not gills. The caps can range from yellow to orange, salmon pink, buff, brown, and tan, and occasionally pure white.
To sauté hedgehog mushrooms, first trim and clean them. Cut off and discard any browned, dried, or bruised bits. Use a paper towel to brush off any dirt or, if the mushrooms are particularly dirty, give them a quick rinse under cold water and pat them thoroughly dry. Small mushrooms can be cooked whole, while larger specimens can be halved, quartered, chopped, or sliced as you like.
Heat a large frying pan over high heat. When the pan is hot, add butter and oil. When the butter is melted, add the trimmed and cleaned mushrooms. Cook in a single layer, stirring frequently, until the mushrooms have released their liquid, that liquid has evaporated, and the mushrooms are tender and starting to brown—about 5 minutes. If you are adding garlic, now is the time to do so. Cook, stirring, until the garlic is fragrant and the mushrooms are browned. This should take about 1 to 2 minutes. If using fresh thyme, add that after the garlic. Stir to combine it with the mushrooms, about 15 seconds.
Remove from heat and sprinkle the mushrooms with salt to taste. Sautéed hedgehog mushrooms can be served warm or at room temperature. They are tasty on their own, but also lovely tossed with pasta, added to pizzas, or piled on crostini with creamy ricotta cheese.
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Trimming and cleaning: cut off any browned bits, brush off dirt, and pat dry
Hedgehog mushrooms are a delicious treat and one of the easiest, safest wild mushrooms to hunt, harvest, and prepare. They are also known as "sweet tooth" and "pied de mouton" in French. The key feature to look for in hedgehog mushrooms is that the underside of the cap will be covered in spines or teeth, rather than gills. The caps can range from yellow to orange, salmon pink, buff, brown, and tan, and occasionally, you may even find pure white hedgehog mushrooms.
Now, let's get into the trimming and cleaning process:
First, take a good look at your hedgehog mushrooms. Cut off any browned, dried, or bruised bits using a sharp knife. This step ensures that you remove any unsavoury parts of the mushroom and keeps the rest fresh and edible. Be sure to use a sharp knife to make precise cuts and avoid wasting too much of the mushroom.
Next, it's time to brush off any remaining dirt or debris from the mushrooms. You can use a soft-bristled brush or a paper towel to gently wipe down each mushroom. If the mushrooms are particularly dirty, you can give them a quick rinse under cold running water. However, be sure to pat them thoroughly dry afterward with paper towels or a clean cloth. This step is crucial, as excess moisture can affect the cooking process and the overall texture of the mushrooms.
Once your mushrooms are clean and dry, you can decide how you want to prepare them. Smaller hedgehog mushrooms can be cooked whole, while larger ones can be halved, quartered, chopped, or sliced to your desired size.
Remember to be cautious when foraging for wild mushrooms. Always consult expert guides and field guides to properly identify edible mushrooms and avoid any potentially poisonous look-alikes.
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Preserving: dry sauté to remove water, then freeze in fat
Hedgehog mushrooms have a wonderfully sweet and nutty flavor when fresh. They are similar in appearance to highly prized chanterelles. As with many wild mushrooms, older specimens will take on a strong mineral flavor. To avoid disappointment, only buy wild mushrooms from places with a high turnover rate.
A great way to preserve hedgehog mushrooms is to dry sauté them to remove water and then freeze them in fat. To dry sauté, first trim and clean the mushrooms. Cut off and discard any browned, dried, or bruised bits. Use a paper towel to brush off any dirt or, if the mushrooms are particularly dirty, give them a quick rinse under cold water and pat them thoroughly dry. Small mushrooms can be cooked whole; larger specimens can be halved, quartered, chopped, or sliced as you like.
Heat a large frying pan over high heat. Place the mushrooms in the hot skillet and turn the heat down to medium. Do not add any butter, oil, or spices at this stage. The heat will bring out the liquid in the mushrooms. Keep cooking until the liquid is cooked off. The mushrooms will brown and keep their firm texture. Once the mushroom liquid is cooked off, you can add butter or oil to the pan.
After dry sautéing, the mushrooms can be frozen in fat. Frozen mushrooms are best stored in an airtight, freezer-safe bag. They can be sliced or left whole, although smaller mushrooms are best left whole. Frozen mushrooms are best used within 2-3 months. They can be cooked straight from frozen and added to dishes like stews, casseroles, pasta bakes, stir-fries, soups, or gravies.
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Identifying: look for a creamy white colour, with distinctive spiny teeth
Hedgehog mushrooms are easy to identify once you know what to look for. They typically grow in clusters and have brownish-orange caps with a slightly convex shape. The caps are often pocked or lumpy, though this varies with species and maturity. The caps are rarely larger than 6-8" in diameter, though some species can reach up to 12" in diameter. The caps are generally creamy white, tan, or lightly orange, and the flesh is white and firm. The stems are usually the same colour as the caps, ranging from 1-2" long, and are slender or thick depending on the species.
The distinctive feature of hedgehog mushrooms is the presence of spines or teeth on the underside of the cap instead of gills. These spines are thin, brittle, and vertically hanging, resembling the texture of a mammal hedgehog. They are white, cream, or soft salmon pink in colour, and densely packed together. The spines are delicate and easily detachable, breaking off if rubbed with a finger. They may also run a little way down the stem, depending on the species.
When identifying hedgehog mushrooms, it is important to distinguish them from poisonous look-alikes such as the Indian pipe mushroom, which has a similar shape and colour but lacks spines. Other look-alikes include the drab tooth, which has a fawn-coloured cap and teeth, and the scaly hedgehog, which has brown scales on its cap.
To forage for hedgehog mushrooms, look for clusters of fungi in wooded areas, mossy logs, and forest floors during late summer and early fall. Hedgehog mushrooms grow from the ground, emerging from leaf litter or moss, and can be identified by their creamy white colour, distinctive spiny teeth, and other characteristics as described above.
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Serving: delicious on their own, or tossed with pasta, added to pizzas, or piled on crostini
Hedgehog mushrooms are a great addition to any meal, bringing a mild, nutty, and sweet flavour to the table. They are versatile and can be used in a variety of dishes, from pastas to pizzas and crostini.
On their own
Hedgehog mushrooms are delicious on their own. Simply sauté them in oil or butter and sprinkle with salt. You can also add some garlic and thyme for extra flavour. This method is great for bringing out the true flavour of the mushrooms.
Tossed with pasta
Hedgehog mushrooms are a tasty addition to pasta dishes. You can sauté them in butter with garlic and herbs, such as parsley, thyme, or oregano, and then toss them with cooked pasta. For a creamy pasta, cook the mushrooms with cream, parmesan cheese, and a squeeze of lemon juice. You can also add chicken stock and wine to the mix for extra flavour.
Added to pizzas
Hedgehog mushrooms are a great topping for pizzas, especially vegetarian ones. Sauté them in butter or oil and then pile them on top of your pizza base. You can also add other vegetables, such as tomatoes, or some cheese for extra flavour.
Piled on crostini
Hedgehog mushrooms are a tasty topping for crostini, especially when paired with creamy ricotta cheese. Sauté the mushrooms and pile them on top of the crostini, or try making a wild mushroom pâté or cheesy baked mushroom dip to spread on the crostini.
With their unique flavour and texture, hedgehog mushrooms are a great way to elevate any dish.
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Frequently asked questions
Hedgehog mushrooms have a sweet and nutty flavor and are best cooked by quickly sautéing them in oil or butter and sprinkling them with salt.
First, trim and clean the mushrooms. Cut off and discard any browned, dried, or bruised bits. Use a paper towel to brush off any dirt or, if the mushrooms are particularly dirty, give them a quick rinse under cold water and pat them dry. Small mushrooms can be cooked whole, while larger specimens can be halved, quartered, chopped, or sliced.
Heat a large frying pan over high heat. When the pan is hot, add butter and oil. When the butter is melted, add the trimmed and cleaned mushrooms. Stir frequently and cook until the mushrooms have released their liquid, the liquid has evaporated, and the mushrooms are tender and starting to brown—about 5 minutes.
