Hedgehog fungus – Hydnum repandum

Luckily for foragers, hedgehog fungus is far less well-known that it’s cousin the chanterelle. It is easily identified by its spines or teeth under the cap which look vary different to gills or sponge. It has a great texture and nutty, slightly peppery taste and the young ones are exceptional! I have a favourite spot where there is a huge patch spreading over about twenty metres but I’m not telling! They make an amazing wild fungus risotto.

Hedgehog fungus

Fungi Risotto Recipie
Sauté the mushrooms in butter with salt and pepper and put to one side. In a saucepan, fry two large shallots in olive oil and then add half a pack of arborio risotto rice. Lightly fry the rice for a few minutes then add a little water. As the water is absorbed, keep adding a little more.

Finely grate the zest off two lemons into the pan. Juice the lemons and add the juice. Chop the stems of asparagus and broccoli sprouts, add but keep the flower tips until later. Keep stirring and adding a little more water each time.

Once the rice is just turning al dente, add the asparagus tips, broccoli florets and some diced baby courgettes. Cook for another three minutes. Add a glass of white wine, more salt and pepper (to taste) and then stir in the mushrooms including the liquid from the mushrooms. Warm thought until the rice has fully absorbed the extra liquid. Then serve up and watch it get polished off!

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