Pied de Mouton

Hydnum Repandum

Easy to identify in the wild, hedgehog fungi have a creamy white flesh and rather than gills under the cap, they have spines that point downwards. Their season is usually October to February. They are best cooked slowly in casseroles and soups. Before cooking it is best to scrape off the spines on the underside of the cap as these taste bitter, it is a good idea to blanch old specimens. When cooked this species tastes slightly peppery but it should be seasoned to help bring out its delicate flavour. Shelf life is 7-10 days at 5-6 Degrees.