Hedgehog Mushrooms have small tooth like projections rather than gills underneath their caps. The hedgehog mushroom has a very buttery flavor. The color of the caps is often a tawny color and the stems are pale. Their flesh is firm and dense.

Origin: All of our wild mushrooms are sustainably hand-foraged in the pristine mountains of the Pacific Northwest.

Season: Hedgehog mushrooms are harvested between December and January.

Applications: Hedgehog mushrooms are often used in casseroles, soups, and stews.

Storage & Handling: Place in a paper bag and refrigerate for use within 10 days. Before cooking, clean them gently with a damp paper towel to remove dirt. Do not soak them.

Read How to Freeze, Can & Dehydrate Fresh Mushrooms.

Specifications: Each order is 2 lbs.

Shipping: Fedex Overnight

Browse more Wild Foods, including Wild Produce, Wild Boar, Wild Seafood & Wild Sea Vegetables.

Hedgehog Mushrooms and Asparagus in Tarragon Sauce
recipe created by: Becky and the Beanstalk
 
8 ounces fresh Hedgehog mushrooms, halved
1 ½ tablespoons butter
1 clove garlic, minced
12 ounces fresh asparagus, trimmed, cut into 1 1/2-inch lengths
1/4 cup vegetable broth (you can use water also)
1/2 cup sour cream
1 tablespoon mayonnaise
1 tablespoon half and half
3 tablespoons chopped fresh tarragon
Salt and fresh ground pepper to taste
 
Melt butter in 12-inch skillet over medium-high heat. Add garlic and Hedgehog mushrooms and sauté until garlic is translucent, about 5 minutes. Add the asparagus and the broth, and bring to a boil. Reduce heat to medium and cook for 2 minutes.
 
In a bowl, stir together the sour cream, mayonnaise, half and half and tarragon. Blend well, then add this by spoonfuls to the mushroom-asparagus mix. Add gradually, stopping when mushroom-asparagus is just coated with the sauce, being careful not to overwhelm the dish with too much cream. When the right amount is added, simmer gently for about 2 minutes, until sauce is warmed and thickened slightly. Add salt and pepper to taste. Stir in cream and 2 tablespoons chopped tarragon. Simmer uncovered until sauce thickens slightly, about 4 minutes. Season sauce to taste with salt and pepper.