Hedgehog Mushroom

Hedgehog Mushroom

Latin: Hydnum Repandum

The hedgehog is a large, fleshy, cream to orangey brown color with age, and found occasionally in groups under conifers or hardwood trees. White teeth-like structures bear the spores rather than the gills. In a young specimen the teeth are firm. This is a good way to determine its age. When young, it has a mild, fresh odor, and it tastes best at this time.

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. 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.

Cooked fresh hedgehogs often remind consumers of meat, because the texture is so hearty. All specimens should be cooked well so as to avoid bitter taste.

Vitamins and Minerals:
Hedge Hogs Are rich in fibers (3 g/100 g), which efficiently stimulates the intestinal transit. It contains a lot of proteins that is a rarity for a fresh vegetable. It includes the following minerals: Potassium, Phosphorus, Iron and Selenium. In conclusion we find these vitamins: All the B group, D, E which protect against the premature aging of the cells. And the K vitamin that helps blood circulation.
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Use and preservation:
It can be preserved in the refrigerator for up to 10 days. Drying is not advised because it becomes fragile and grainy, and their teeth fall out. When reconstituted in water it is tough and tasteless. It can also be frozen.

Available in August and September