Hedgehog Mushrooms are a favorite among novice foragers, as their distinct figure makes them much easier to identify than many other culinary mushrooms. With a yellow to light orange cap slightly indented at the top, a fruity odor, and a “tooth” covered underside, Hedgehogs possess some similarities to their Chanterelle cousins, but have wonderfully distinct physical eccentricities and a flavor profile all their own. Earthy, slightly smokey, and much meatier than Chanterelles, Hedgehogs imbue fats with marvelous umami, making them fantastic when cooked in butter, cream, or as a base for mushroom soup.

We do recommend handling Hedgehogs carefully before you’ve cooked them, as they are a bit more delicate than other mushrooms. Nonetheless, their texture softens beautifully once cooked, making them stand up surprisingly well in finished dishes.