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Home » Vegetables » Mushrooms » Wild Mushrooms » Hedgehog Mushrooms

Hedgehog Mushrooms

Hedgehog Mushrooms grow in Asia, Europe and North America in damp areas around trees, sometimes in rings.

Their stems are tough and thick. The caps can be 3 to 9 inches wide (7.5 to 23 cm.) Under the caps, instead of gills, the mushrooms have hanging things that most people describe as soft spikes. The hangy things aren’t terribly spiky, though: they look more like well-worn shag from a carpet. Sometimes the tops of the caps will be slightly fuzzy as well. The cap colour will range from a pale buff to a deep tawny orange.

These are very firm and fleshy mushrooms with a mild flavour.

They are not cultivated yet (as of 2004); they must still be gathered from the wild.

There is also a fungus called Black Hedgehog (Phellodon niger) which is non-edible.

Cooking Tips

Hedgehog Mushrooms need cooking. They can sometimes have a slightly bitter aftertaste if eaten raw. They stand up well to simmering, staying firm when cooked in soups and stews.

Substitutes

Dried porcini, Chanterelles.

Language Notes

The French name, “Pied de mouton”, means foot of a sheep.

Other names

AKA: Pig's Trotter Mushrooms, Spreading Hedgehog Mushrooms, Sweet Tooth Mushrooms, Yellow Tooth Mushrooms
Scientific Name: Dentinum repandum, Hydnum repandum
Italian: Ponzin, Spinet, Steccherino, Steccherino dorato
French: Pied de mouton
German: Semmelstoppelpilz

This page first published: Jun 27, 2004 · Updated: Oct 4, 2020.

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