Page 272 - The Forager’s Guide to Wild Foods
P. 272

White Hedgehog, Hydnum

                   albidum (HYDNACEAE)






















                                                                                             Bill Sheehan, CC-BY-SA-4.0















                                                                                             Bill Sheehan, CC-BY-SA-4.0


                                                                                              Mycowalt, CC-BY-SA-4.0




        WHITE HEDGEHOG is found in the mixed forests of         Spore print: white
        southeastern Canada and the eastern United States.      EDIBLE PARTS: cap, stem
        Fruiting in summer and early fall, it grows on the soil
                                                                HOW  TO  EAT: This  delightful  mushroom is  sweet,
        under conifers and hardwoods. These mushrooms oc-
                                                                nutty, and easy to identify. Simply saute it in butter to
        cur alone or scattered.
                                                                appreciate its smooth flavor. It is also excellent in pas-
        CAP: Measuring 0.4-2.8  inches  (1-7cm)  across,  the   ta, on pizza, or paired with turkey. To avoid soaking
        cap is broadly convex becoming nearly flat and often    when removing the grit from its spines, use a brush or
        lobed. Its bald, white to creamy surface is dry, soft,   damp towel.
        and slightly felty to the touch. The thick flesh bruises
                                                                WHITE HEDGEHOG RICOTTA TART: Ingredients: ½
        orange or dull yellow when sliced. Its odor is not dis-
                                                                cup ricotta cheese, ¼ cup Parmesan (freshly grated),
        tinctive, while its taste is mild to slightly peppery.
                                                                1 tbsp. rosemary, salt, pepper, butter, 2-3 cups mush-
        SPINES: The slender spines, which densely cover the     rooms (chunked), ¼ cup dry white wine, 10 sheets
        cap’s underside, are of various  lengths,  from 0.04-   phyllo dough, 2-4 tbsp. olive oil. Sauté mushrooms in
        0.28 inches (0.1-0.7cm) long. They are soft and white,   butter (3 min.). Add wine and simmer until evaporat-
        bruising orange  and  sometimes running  down  the      ed. In a bowl, combine ricotta, Parmesan, rosemary,
        stem.                                                   salt, pepper. Line a large sheet pan with parchment
        STEM: The thick white stem is 0.8-2 inches (2-5cm)      paper. Brush each layer of phyllo dough with olive oil
        long and 0.3-0.8 inches (0.8-2cm) thick. It is smooth,   and stack on top of each other. Roll over edges to cre-
        and sometimes slightly off-center. When bruised, it     ate a crust. Spread ricotta over tart and cover with
        stains orange or brownish-orange.                       mushrooms. Bake for  35-30 min. at 400°F  (200°C).

        SPORES: 4.0-5.5 x 3.5-4.0 µm, subglobose, smooth;
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