The Excitement of Finding Our First Hedgehog Ring: A Forager's Tale

Introduction

There’s nothing quite like the thrill of spotting a hedgehog in the wild – well, a hedgehog fungus that is. It’s one of those foraging discoveries that makes you stop in your tracks, heart pounding, as you realize you’ve found something both rare and delicious. But as with all wild foraging, there’s a tale of caution, too – and my wife knows this from bitter experience.

Our first encounter with hedgehog fungi was during a foraging hike. We were not far from home, when we stumbled across a "ring" of them nestled beneath the trees. For those unfamiliar, hedgehog mushrooms (Hydnum sp.) get their name from the tiny spines or “teeth” underneath their caps, making them stand out from the usual gilled mushrooms. They are prized in the foraging community for their nutty flavor and versatility in the kitchen.

Excited, we eagerly harvested them, visions of a delicious meal already forming. My wife, not one to wait, decided to sample a bit of one raw on the spot. That’s where the lesson kicked in. Raw hedgehog mushrooms are bitter – very bitter. It’s a taste that stays with you, and it’s safe to say my wife has learned to leave her taste tests for the kitchen.

Hedgehog Mushrooms- The toothed fungus.

The Cookup

Once home, we got to work cleaning and preparing the hedgehog fungi. These mushrooms are best cooked, and their flavor transforms into something wonderful – nutty, earthy, and slightly sweet, almost reminiscent of hazelnuts. I decided to make one of my favorite comfort dishes: chicken, leek, and hedgehog pie. The rich flavors of the chicken and leek pair perfectly with the unique taste of the hedgehog mushrooms, creating a creamy, savory filling encased in a golden, flaky crust.

Cooking hedgehog mushrooms is simple. Just a quick sauté in butter until golden brown, and you can use them in anything – from pasta to pies, or even on toast. But nothing beats the warmth of a homemade pie on a cool evening.

That night, we sat down to a meal that was a far cry from the bitter taste of raw hedgehog mushrooms. The chicken, leek, and hedgehog pie was a revelation. The mushrooms added a nutty depth of flavor that brought the dish together in a way that was both comforting and elegant. The richness of the filling, combined with the buttery pastry, made it the perfect way to celebrate our foraging success.

Conclusion

So, if you ever stumble upon a ring of hedgehog fungi, take a moment to savor the excitement. But remember, always do your research and save the taste test for the kitchen – your taste buds will thank you! Have you ever tried hedgehogs? Let us know in the comments.