Welcome to the summary page for FabulousFusionFood's Wild Food guide to Hedgehog Mushroom along with all the Hedgehog Mushroom containing recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Hedgehog Mushroom as a major wild food ingredient.

Hedgehog Mushroom, Hydnum repandum (also known as Dentinum repandum, Hedgehog Fungus, Pied de Mouton, Sweet Tooth, Wood Hedgehog, Wood Urchin, Yellow Tooth Fungus, Spreading Hedgehog, Pig's Trotter and White Wood (for the variety alba)) is an edible species of basidomycete fungus (filamentous fungi composed of hyphae that reproduce sexually) and is a member of the Hydnaceae (Hedgehog mushroom) family of mushrooms with a white spore print. It is widespread in Europe and North America and in Britain, at least, it is often described as the 'ultimate safe mushroom' for human consumption. It a woodland mushroom and can be found on the ground in deciduous, coniferous and mixed woodland habitats, though it is often found associated with beech trees and frequently grows in a bed of moss. Typically it fruits in September and October (but is most common in September) and can be locally very common (it often forms rings around trees). The mushroom is medium sized (growing maximally to about 8cm tall) and the cap is fleshy and matt in tone, varying from off white through yellow to orange-red (in var rufescens) and is typically less than 15cm in diameter. The margin is inrolled, wavy and often becomes irregular when a number of caps grow in close proximity and they may be concave or convex at maturity. The underside is covered with small white spines (5–6 mm long) reminiscent of those of a hedgehog, and these are the mushroom's most notable feature (and the reason for its name). These tend to be crowded, brittle, decurrent and unequal in length. The stipe (stem) is short and stout, about 6cm in length and up to 2cm in diameter. It is typically either white, or the same colour as the cap and is often misshapen and eccentric to the cap (ie off centre). The flesh of the hedgehog mushroom is firm, brittle, pale yellow and has a pleasant aroma. Older specimens may develop a bitter note, particularly if sampled raw.

The hedgehog mushroom is an excellent (and much sought-after) eating species and, unlike many other autumn-fruiting mushrooms it is not often maggot-infested. One of the best ways to serve is to slice and fry simply in butter. However, it's often reported that older specimens are bitter and it's typically recommended that older specimens are blanched in water to remove this bitterness before cooking. But younger specimens can be used in recipes without blanching. This firm texture of this mushroom means that it dries well and can also be preserved in vinegar, brine or oil. Unusually for mushrooms it can also be blanched and frozen.



The colour, shape, season of fruiting and presence of spines on the underside, rather than gills means that, in the UK at least, that there are no poisonous species with which it can be confused. From the top, however, it can sometimes be confused with chanterelles, which is not surprising, as recent phylogenetic (DNA) analyses have have indicated a close relationship to the golden Chanterelle (Cantharellus cibarius). The only other mushroom it is likely to be confused with is Phellodon tomentosus which also have spines on the underside, but they are much smaller and have a brown cap — they are not worth collecting, being tough and inedible. . As always, however, take a good field guide with you when collecting wild mushrooms and if in doubt, do not try!

It should be noted that, though not toxic, specimens growing under conifers can develop and undesirably strong and resinous flavour.

For other edible mushrooms, see the guide to edible mushrooms

References:

[1]. David Evans Notes from field observations, tastings and cookery experiments.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants