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    Home » Wild Mushroom Recipes

    Hedgehog Recipes

    About

    Hedgehog mushrooms (various species of Hydnum) are a cousin to Golden Chanterelles with teeth under their cap instead of false gills. Their earthy flavor may not get as much attention as their apricot-scented relatives, but don't let that fool you-they're delicious.

    If you're new to these, take a look at The Forager's Guide to Hedgehog Mushrooms.

    Favorites

    | Wild Mushroom Conserve (Pickled Mushrooms) |
    | Hedgehog Mushroom Soup with Beans, Watercress and Tomato |
    | Butternut Squash Steaks with Mushrooms and Salsa Verde |
    | Kernza Salad with Butternuts and Hedgehog Mushrooms |

    hedgehog mushrooms showing teeth standing on a table

    Note the pronounced teeth under the caps of this double.

    General Cooking

    Just like chanterelles, these like to be cooked whole. If they're large, they can be cut up and used as you would any other variety, but if I can, I try to leave them whole if they're bite-sized, or will be after cooking.

    mushroom soup with dried tomatoes in a bowl with spoon

    Leave them whole for pops of flavor if they can fit on a spoon.

    This means you get whole mushrooms on a spoon that give a pop of flavor-great for soup and piling on top of a steak or bowl of pasta.

    The Jumbo Variety

    Across North America there's also jumbo varieties called Hydnum albomagnum (big white). If you find a patch your lucky: they're the best of the group and more difficult to find. The caps are so large that you can grill them like a piece of meat.

    very large mushroom next to a dollar for scale

    H. albomagnum can be as big as hamburger buns.

     

    • Ham and Mushroom Pizza Bianca
    • Sauteed Wild Mushroom and Chickweed Salad
    • Butternut Squash Steaks
    • Meatloaf Steaks with Hedgehog Mushroom Sauce
    • Hedgehog Mushroom Soup with Beans, Watercress and Tomato
    • Provencal Mushroom Fricassee
    • Kernza Salad with Butternuts and Hedgehog Mushrooms
    • Linguine with White Clam Sauce and Chanterelles
    • Hydnum albomagnum: The Giant Hedgehog Mushroom
    • Pan Roasted Chicken Breast with Mushroom Pan Sauce
    • Wild Mushrooms With Garlic And Parsley
    • Chanterelle Custard / Pot du Creme
    • Wild Mushroom Conserve (Pickled Mushrooms)
    • Scallopini with Pickled Wild Mushrooms and Brown Butter
    • Hedgehog Mushrooms: The Sweet Tooth

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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