Laura Smith
Hedgehog mushrooms are small to large fungi, averaging 5-17 centimeters in diameter, and are irregular in shape with a flattened, depressed cap and a thin, off-centered stem. The caps of these mushrooms are smooth, often irregularly round, and a little lumpy, with colours ranging from yellow, buff, orange, salmon pink, brown, and tan. The most distinguishable aspect of hedgehog mushrooms is that they have teeth or spines underneath their caps instead of gills, which is why they are called hedgehog mushrooms. They are also known as sweet tooth, wood hedgehogs, or tooth fungi. Hedgehog mushrooms are considered a good edible mushroom, having a sweet, nutty, earthy, peppery, and smoky flavour, and a crunchy texture.
| Characteristics | Values |
|---|---|
| Common name | Hedgehog mushroom |
| Scientific name | Hydnum repandum |
| Other names | Sweet tooth, Wood hedgehog, Pig's Trotter, Wood Urchin, Yellow tooth fungus, Spreading hedgehog, White hedgehog, Giant hedgehog, Terracotta hedgehog, Depressed hedgehog, Scaly or shingled hedgehog |
| Habitat | Grows on the ground in mixed woods, near or on birch trees, beech trees, and some conifers, near streams or riverbeds |
| Geography | Europe, North America, some parts of Asia |
| Season | Late summer to fall, July to November, August to October |
| Size | Small to large, 5-17 cm in diameter |
| Shape | Irregular, flattened, depressed cap, thin, off-centered stem |
| Cap colour | Yellow, buff, orange, salmon pink, cream, white, tan, peachy, brown |
| Cap texture | Smooth, dry, thick, firm, wavy margins |
| Spines | Cream-coloured, short, brittle, 1-5 mm |
| Taste | Sweet, nutty, earthy, peppery, smoky |
| Edibility | Edible, non-toxic, bitter when mature |
| Nutritional value | Vitamin D, potassium, iron, anti-inflammatory and anti-bacterial properties |
| Preparation | Boiling, sautéing, simmering in white wine or cream-based sauces, pickling, flambeing in brandy |
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What You'll Learn
Identification
Hedgehog mushrooms, scientifically known as Hydnum repandum, are easily identifiable due to their distinct characteristics. They are small to large in size, averaging 5-17 centimeters in diameter, with irregular shapes and a flattened, depressed cap. The cap, which can range in colour from yellow, buff, to orange, has wavy margins that may crack as the mushroom matures. Underneath the cap, you will find their defining feature: many cream-coloured teeth or spore-bearing spines, giving them their namesake. These "teeth" or "spines" hang down instead of gills, and can be brittle and easily detachable. The stems can be white, orange, or buff, averaging 3-10 centimeters in length, and may be hollow or solid, depending on the species.
Hedgehog mushrooms are often found in groups in moist soils near streams or riverbeds, as well as near or on birch trees, beech trees, and some conifers. They are widespread in Europe and North America, with a few species found in Asia. They are typically available from late summer to late winter, depending on the geographic location.
While all hedgehog mushrooms are edible, some varieties may be bitter, and caution should always be exercised when consuming wild mushrooms. It is recommended to cook them by boiling, sautéing, or simmering in white wine or cream-based sauces.
It is important to distinguish hedgehog mushrooms from their lookalikes, such as chanterelles, which lack the distinctive teeth or spines on their undersides. Another similar-looking fungus is Hericium erinaceus, commonly known as "bearded tooth," which has spines but appears as a whitish beard-like mass growing on wood.
In terms of species, there has been ongoing research and debate. Traditionally, only seven species of hedgehog mushrooms were recognised, but recent studies have suggested a much higher number, with 49 identified species worldwide as of 2018. Some common species include the terracotta hedgehog (Hydnum rufescens), the depressed hedgehog (Hydnum umbilicatum), and the giant hedgehog (Hydnum albomagnum).
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Habitat
Hedgehog mushrooms are found in a variety of habitats across the world, including Europe, North America, and parts of Asia. They grow in moist soils near streams, riverbeds, and also near or on birch trees, beech trees, and some conifers. They are often found in mixed forests or conifer-only forests, and are considered ground-dwellers.
In Europe, hedgehog mushrooms are widespread, but some are now vulnerable due to overharvesting and habitat destruction. They are also found in the Midwest, the Pacific Northwest, Minnesota, and Wisconsin. In Minnesota, they are commonly found with burr oak, and in Wisconsin, they are seen with red oak. They are also found in Missouri, where they grow on the ground in mixed woods.
The species list in North America is divided into east coast and west coast varieties. In the Pacific Northwest, they are conifer associates, typically found with Hydnum umbilicatum. They are also found in Germany and France, where they are known as Semmelstoppelpilz and Pied De Mouton, respectively.
Hedgehog mushrooms are short and stout, growing close to the ground in association with trees. They are often found in groups, but can also be found individually. They are considered late summer to fall fungi, and are available from July to November, depending on the geographic location.
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Taste and culinary uses
Hedgehog mushrooms are considered a delicacy in the culinary world, known for their nutty, sweet, and peppery flavours. They are also called "tooth fungi" due to the distinctive teeth or spines on the underside of their caps, which are a key feature for identification. These mushrooms are prized for their versatility in cooking and can be prepared in a variety of ways to enhance their flavour and texture.
Hedgehog mushrooms are often compared to chanterelle mushrooms in terms of taste and culinary applications. They can be sautéed, pickled, or simmered in milk or stock to create a tender and meaty texture. The mushroom tissue has excellent liquid absorption properties and readily takes on the flavours of accompanying ingredients, making it a versatile ingredient in various dishes.
When preparing hedgehog mushrooms, it is important to clean them thoroughly as dirt can get trapped in the teeth on the underside of the cap. The stems may need to be trimmed if they are very dirty. Hedgehog mushrooms should be cooked before consumption and can be boiled, sautéed, grilled, or baked. They are suitable for freezing and can be canned or pickled to preserve their texture and taste.
In terms of culinary uses, hedgehog mushrooms are extremely versatile. They can be served over steak, added to soups and stews, or used as a stuffing. They pair well with ingredients such as herbs, garlic, onion, bacon, poultry, and cheese. Hedgehog mushrooms can also be simmered in white wine or cream-based sauces and incorporated into pasta dishes, stir-fries, and vegetable sides. Their ability to absorb accompanying flavours makes them a popular ingredient in a variety of recipes.
Hedgehog mushrooms are not only delicious but also provide nutritional benefits. They contain vitamin D, potassium, and iron, as well as possessing anti-inflammatory and anti-bacterial properties. Foragers and chefs alike value these mushrooms for their unique flavour, texture, and health benefits, making them a sought-after ingredient in the culinary world.
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Species
Hedgehog mushrooms are small to large in size, averaging 5-17 centimeters in diameter, and are irregular in shape with a flattened, depressed cap and a thin,
The most distinguishable aspect of hedgehog mushrooms is that they have teeth underneath their caps instead of gills. The teeth are short and brittle, like tiny little icicles hanging down. They’re also called spines. Hedgehog mushrooms are also known as “sweet tooth,” “wood hedgehogs,” or just “tooth fungi.” All Hedgehog species are ground dwellers. These mushrooms are short and stout, growing close to the ground in association with trees; the exact relationship is still being explored. Most species grow in mixed forests or conifer-only forests.
Hedgehog mushrooms are represented by two edible species, Hydnum repandum, which are the most common, larger mushrooms, and the smaller variety, Hydnum albidum, which has a white to pale yellowish-grey fruit body that bruises yellow to orange. The pure white variety of this species, H. repandum var. album, is smaller than the main variety, with a cap measuring 2–7 cm (1–3 in) wide and a stipe that is thinner and sometimes off-center. The spore print is pale cream.
Other species of mushrooms that share the common name "hedgehog" include the Lion's Mane (Hericium sp.), which has spines but looks nothing like the Hydnum hedgehog mushrooms, and the Terracotta Hedgehog (Hydnum rufescens). The Depressed Hedgehog (Hydnum umbilicatum) is not officially recorded in the UK, though it is known to grow in several locations. Umbilicatum refers to the "belly-button" shape or indentation on the top of the cap, which is why it is also known as the depressed hedgehog. It is smaller, with caps measuring 3–5 cm (1–2 in) in diameter, and thinner stipes. The scaly hedgehog (Sarcodon imbricatus) is similar in that it has teeth underneath the cap, but unlike true hedgehogs, it has a dark-scaled cap and a brown or grey toothed surface.
Hedgehog mushrooms are widespread in Europe, North America, and some parts of Asia. They were first recorded by Carl Linnaeus in Species Plantarum in 1753. Traditionally, only seven species were recognized, but a 2016 research paper put the number closer to 31. As of 2018, there were 49 identified species worldwide, with potentially 19+ different types in North America alone.
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History
Hedgehog mushrooms, scientifically known as Hydnum repandum, have been consumed by humans for millennia. They are considered a culinary delicacy, often compared to chanterelles, and are favoured for their sweet, nutty flavour and chewy texture. They are also known as "sweet tooth" mushrooms, a nod to their flavour and the distinctive "teeth" or spines on the underside of their caps, instead of gills.
Hedgehog mushrooms are widely distributed in Europe, particularly in Britain, Ireland, the Netherlands, Belgium, Germany, and Sweden. They are also found in many parts of North America, including the east coast from June to November and the Pacific Northwest from December. In 1753, Carl Linnaeus described this woodland mushroom and gave it the binomial scientific name Hydnum repandum.
The name "Hydnum" is derived from the Greek word for truffle, "udnon" or "hudnon". The specific epithet "repandum" is Latin, meaning "bent back" or "turned up", referring to the wavy cap margin of the mushroom. The varietal epithet "album" means "white as an egg". The mushroom has several other vernacular names, including "wood hedgehog", "wood urchin", "spreading hedgehog", "pig's trotter", and "yellow tooth fungus".
Hedgehog mushrooms are considered a choice edible mushroom and are prized in France, where they are known as "Pied de Mouton", meaning "foot of the sheep". They are also found in Germany, where they are called "Semmelstoppelpilz". Hedgehog mushrooms are easy to identify and forage, making them a favourite among novice mushroom foragers. They grow in groups or individually in moist soils near streams, riverbeds, or on birch, beech, spruce, pine, and some conifer trees. They are often found in mixed woods, in grass and moss, and can also form fairy rings.
Hedgehog mushrooms are best suited for cooked applications such as boiling, sautéing, simmering in milk or stock, pickling, and canning. They pair well with a variety of herbs, spices, vegetables, and meats. They are also a good source of dietary minerals, vitamins, and anti-inflammatory and antibacterial properties.
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Frequently asked questions
Hedgehog mushrooms are small to large fungi, averaging 5-17 centimeters in diameter. They are irregularly shaped with a flattened, depressed cap and a thin, off-centered stem. The cap is smooth, often irregularly round, and a little lumpy, ranging in colour from yellow, buff, to orange, salmon pink, cream, brown and tan. The stems are also white, orange, or buff, averaging 3-10 centimeters in length.
Hedgehog mushrooms have a nutty, earthy, peppery, and smoky flavour. They are considered good edible mushrooms, with a sweet taste and a crunchy texture. They are immune to insect attacks and are safe for novice mushroom foragers as there are no poisonous look-alikes.
Hedgehog mushrooms are best suited for cooked applications such as boiling or sautéing. They can be simmered in milk, stock, white wine, or cream-based sauces, and served in pasta, stir-fries, and vegetable side dishes. They can also be sautéed and served over steak, baked into pot pies or tarts, piled on toast, or boiled in soups and stews.
Hedgehog mushrooms grow in groups or are found individually in moist soils near streams or riverbeds. They also grow near or on birch trees, beech trees, and some conifers. They are widespread in Europe and North America, and some species are found in Asia.
