Dried Hedgehog Mushroon, Wild, 1 lb (Product of North America)
The hedgehog mushroom is a fungus delicacy which can be found growing in the forests of North America. Many mushroom hunters prize the hedgehog mushroom for its flavor, which is described as sweet and nutty, paired with a slightly crunchy texture that is quite pleasing to the palate. Hedgehogs are also known by a variety of aliases including sweet tooth mushroom and pig's trotter, in a nod to the flavor and appearance of the hedgehog mushroom.
The proper scientific name of the hedgehog mushroom is Hydnum repandum. In appearance, the hedgehog mushroom has a medium sized orange to beige fruiting body abundantly decorated with small drooping teeth on the underside. The cap of the hedgehog mushroom has a small depression, and will begin to turn up at the sides as the mushroom grows older. The stem and flesh of the hedgehog mushroom are a creamy white in addition to being delicious.
This is a very versatile mushroom, going well with both meat and fish dishes. It has a flavor that is not met by any others, and should be tried as a separate dish on their own.
Soak the mushroom in warm water for 20 minutes or until tender. Save the liquid from this rinsing for use in recipes after being strained through a filter to remove sediment. Rinse the mushrooms thoroughly under cold running water to remove any other residue.
This product is not for sale in USA.
Recipe - Fingerling potatoes with Hedgehog mushrooms
• 7 tablespoons extra-virgin olive oil, divided
• 2 pounds small yellow fingerling potatoes, unpeeled, halved lengthwise
• 4 tablespoons minced shallots, divided
• 1 garlic clove, pressed
• 1 pound Hedgehog mushrooms, cut into bite sized pieces
• 1 tablespoon chopped fresh Italian parsley Directions
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Brush 2 large rimmed baking sheets with 1 tablespoon olive oil each. Place potatoes on 1 prepared sheet; drizzle 3 tablespoons olive oil over and toss to coat. Spread potatoes in single layer; sprinkle with salt and pepper. Place potatoes on top rack of oven and roast 10 minutes. Sprinkle 2 tablespoons shallots and garlic over. Transfer potatoes to bottom rack of oven and continue to roast until tender and golden brown, stirring occasionally, about 10 minutes longer. Remove from oven.
Meanwhile, toss hedgehog mushrooms on second prepared baking sheet with remaining 2 tablespoons olive oil; sprinkle with salt and pepper. Spread in single layer and roast mushrooms on top rack of oven until golden brown, stirring occasionally, about 15 minutes.
Add mushrooms to potatoes; stir to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven until heated through, about 5 minutes, before continuing.
Add parsley to potato-mushroom mixture and toss; season to taste with salt and pepper and serve.