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