Page 272 - The Forager’s Guide to Wild Foods

White Hedgehog, Hydnum
albidum (HYDNACEAE)
WHITE HEDGEHOG is found in the mixed forests of
southeastern Canada and the eastern United States.
Fruiting in summer and early fall, it grows on the soil
under conifers and hardwoods. These mushrooms oc-
cur alone or scattered.
CAP: Measuring 0.4-2.8 inches (1-7cm) across, the
cap is broadly convex becoming nearly flat and often
lobed. Its bald, white to creamy surface is dry, soft,
and slightly felty to the touch. The thick flesh bruises
orange or dull yellow when sliced. Its odor is not dis-
tinctive, while its taste is mild to slightly peppery.
SPINES: The slender spines, which densely cover the
cap’s underside, are of various lengths, from 0.04-
0.28 inches (0.1-0.7cm) long. They are soft and white,
bruising orange and sometimes running down the
stem.
STEM: The thick white stem is 0.8-2 inches (2-5cm)
long and 0.3-0.8 inches (0.8-2cm) thick. It is smooth,
and sometimes slightly off-center. When bruised, it
stains orange or brownish-orange.
SPORES: 4.0-5.5 x 3.5-4.0 µm, subglobose, smooth;
271
Bill Sheehan, CC-BY-SA-4.0
Bill Sheehan, CC-BY-SA-4.0
Mycowalt, CC-BY-SA-4.0
Spore print: white
EDIBLE PARTS: cap, stem
HOW TO EAT: This delightful mushroom is sweet,
nutty, and easy to identify. Simply saute it in butter to
appreciate its smooth flavor. It is also excellent in pas-
ta, on pizza, or paired with turkey. To avoid soaking
when removing the grit from its spines, use a brush or
damp towel.
WHITE HEDGEHOG RICOTTA TART: Ingredients: ½
cup ricotta cheese, ¼ cup Parmesan (freshly grated),
1 tbsp. rosemary, salt, pepper, butter, 2-3 cups mush-
rooms (chunked), ¼ cup dry white wine, 10 sheets
phyllo dough, 2-4 tbsp. olive oil. Sauté mushrooms in
butter (3 min.). Add wine and simmer until evaporat-
ed. In a bowl, combine ricotta, Parmesan, rosemary,
salt, pepper. Line a large sheet pan with parchment
paper. Brush each layer of phyllo dough with olive oil
and stack on top of each other. Roll over edges to cre-
ate a crust. Spread ricotta over tart and cover with
mushrooms. Bake for 35-30 min. at 400°F (200°C).