Hedgehog mushrooms are not well-known, especially in North America. But they make a great addition to several recipes.
These brown-and-white fungi are irregular in shape, with a flattened cap and a thin stem, and have spore-bearing spines in place of gills. When cooked, they have a fruity aroma and a chewy texture, and provide a buttery, smoky flavor, with the occasional peppery note.
Hedgehog mushrooms are quite difficult to grow, but you can often find them in the late summer and fall at farmer’s markets and in specialty gourmet stores. You can also find them in the woods at this time. See our overview on How to Find Hedgehog Mushrooms for more information about these delicious mushrooms and how to find them.Hedgehog mushrooms are best suited for sauteing and boiling. You can explore a variety of combinations, like baking them into pot pies, boiling them in stews and soups, using them as stuffing, piling them on toast, and so on.
You can also consider pairing them with pastas, stir-fries, steaks, white wines, or cream-based sauces, as the mushrooms have the quality of absorbing accompanying flavors. In short, if you’re a culinary expert and like experimenting with food, trying delectable hedgehog mushroom recipes are going to be a delight.
However, if you’re a beginner and have no idea how to use hedgehog mushrooms, don’t worry. Today, we’re going to share some easy, scrumptious recipes with you. So, shall we begin?
6 Delicious Hedgehog Mushroom Recipes for You
1. Sauteed Hedgehog Mushrooms
- Young hedgehog mushrooms, 1 pound
- 1 tbsp. oil and butter, per mushroom
- Fresh thyme leaves (optional)
- 1 clove garlic, sliced (optional)
- Sea salt to taste
- For garnish: parsley or chives, minced
- Wash the mushrooms thoroughly. If the mushrooms are dirty, then rinse them quickly under cold water. Pat them dry using paper towels. You can use whole mushrooms if they are small, or you can chop or slice them as preferred.
- Take a large frying pan and heat the oil and butter. Once the butter starts melting, add the mushrooms. Stir frequently, and continue to cook them until they turn brown and tender, and the liquid has evaporated.
- Next, you can add garlic at this stage if you wish, and cook for 1 or 2 minutes until they are fragrant.
- Add thyme if you wish to, and give everything a good stir.
- Remove the pan from the heat and sprinkle some salt. Garnish with parsley or chives. Serve and enjoy.
Click here for nutritional guidelines for this recipe: Sautéed Hedgehog Mushrooms.
2. Hedgehog Mushrooms with Garlic and Parsley
- 8 ounces fresh hedgehog mushrooms (you may even consider combining different wild mushrooms)
- 1 small garlic clove, chopped
- Fresh ground black pepper
- 1 small handful of fresh Italian parsley
- 1 tbsp. unsalted butter
- 2 tbsp. cooking oil
- Kosher salt to taste
- Clean the mushrooms, give them a quick rinse in cold water, and pat them dry using a paper towel.
- Use a chef’s knife to dice the garlic and parsley nicely.
- Take a large sautéing pan and heat the oil. Once the oil is hot and starts simmering, add the mushrooms. Cook them until they turn brown. Keep the heat on medium-high.
- Once cooked, sprinkle salt and pepper on the mushrooms. Next, add butter, as well as the minced garlic and parsley. Cook for one minute, and mix everything thoroughly so that the seasonings are evenly distributed.
- Adjust the seasonings if required. Now, remove the mushrooms from the pan, and if you want to remove the excess oil, place them on paper towels for a minute. Serve and enjoy!
Check out additional details for this recipe here: Hedgehog Mushrooms with Garlic and Parsley.
- 6 cups hedgehog mushrooms
- 1 medium onion, chopped
- 1 large roasted garlic clove
- 1/3 cup sherry
- 6-8 cups vegetable stock
- Cream (optional)
- ¼ cup oil
- Salt and pepper to taste
- Heat oil in the soup pot on a medium flame and add chopped onions. Cook until translucent.
- Now, add minced garlic, and cook for some time until fragrant. Keep stirring frequently.
- Next, add mushrooms and cook them for 2 minutes. Here, you may need to add more oil, as mushrooms tend to absorb oil very quickly.
- Add the sherry and cook until it gets evaporated.
- Now, remove some mushrooms and put them aside. You’ll use it to garnish your soup later.
- Add 4 cups of vegetable stock and bring the mixture to a boil. Lower the flame and let it simmer for the next half hour. In the meantime, stir occasionally, and keep adding stock as required.
- After half an hour, taste the soup and adjust the seasoning. Blend the mixture using an immersion blender or any normal blender.
- Return the soup to the pot and let it cook. Check its consistency. If it’s thick, add more stock, and if it’s too thin, let it cook until it reaches your desired consistency.
- If you’re planning to add cream to your soup, add it now.
- Transfer the soup to deep bowls, garnish it with the reserved mushrooms, add a few chopped herbs if you like, and serve it hot.
For a detailed description of this recipe, click here: Mushroom Soup with Foraged Hedgehog Mushrooms.
4. Pan-fried Mushrooms with Pasta
- Hedgehog mushrooms (a handful)
- 2 cloves garlic
- Boil pasta in a large quantity of salt water, drain it, and keep it aside.
- Clean the mushrooms and remove the damaged parts. Sauté them in a dry pan.
- Now, drain the water and fry the mushrooms, adding butter.
- Add garlic and parsley, and let everything cook for the next 10 minutes.
- Next, sprinkle salt and pepper into the mixture.
- Transfer the pasta to the serving plate or bowl and place the mushroom mixture over it. Serve and enjoy.
Check out the full recipe here: Pan-fried Mushrooms with Pasta.
5. Scalloped Hedgehogs
- 1 pound hedgehog mushrooms, sliced
- 4 bacon slices, chopped
- 4 medium red potatoes, peeled and thinly sliced
- ¼ cup heavy cream
- ¼ cup chopped green onions or fresh chives
- ¼ cup milk
- ¼ cup grated parmesan cheese
- Salt and paprika to taste
- Take a casserole dish, butter it, and place half of the red potatoes slices on it.
- Next, drizzle the cream, creating a layer over the potatoes.
- Add the sliced hedgehogs over the cream.
- Layer the remaining potatoes over them.
- Cover the casserole dish and preheat the oven to 375 degrees F.
- Once preheated, bake the dish for 25 minutes.
- Add milk, chives, and paprika, and top it with bacon slices and parmesan cheese.
- Again, bake the dish for another 20 minutes at 375 degrees F. Do not cover the casserole this time.
- Once baked, remove the dish and let it cool down a bit. Serve and enjoy.
Get more easy and interesting hedgehog mushroom recipes here: Scalloped Hedgehogs.
6. Four-Mushroom Sauté
- 3 ounces hedgehog mushrooms
- 8 ounces crimini or white button mushrooms
- 3 ounces enoki mushrooms
- 3 shallots, chopped
- 6 tablespoons butter
- Salt and pepper
- Clean all the mushrooms thoroughly and trim them.
- In a large skillet, melt the butter on medium-high heat.
- Add shallots and cook until they turn soft.
- Next, add hedgehog and crimini mushrooms and cook for around 3 minutes. Stir frequently throughout this time.
- Add enoki mushrooms, and then cook for another minute.
- Season the mixture with salt and pepper.
Learn more about the recipe here: Four-Mushroom Sauté.
Try these simple yet delectable recipes and let us know which ones you loved the most. Also, if you have any special hedgehog mushroom recipes to share, we’d love to learn from you. Please feel free to share your most delicious dish, if you have a favorite hedgehog mushroom recipe.
For more mushroom recipes, see our Mushroom Recipes page.