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Scalloped Hedgehogs

Two hedgehog mushrooms (Hydnum repandum) with creamy white caps and distinct tooth-like spines instead of gills, growing from red clay soil and surrounded by dried leaves and forest floor debris.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Courses: , ,
Difficulty: Beginner
Cooking Temp: 375  F
Servings: 4
Description

The gentle, nutty flavor of hedgehog mushrooms pairs beautifully with tender, creamy potatoes in this comforting scalloped dish. Adding smoky bacon brings a savory richness that elevates the earthiness of the mushrooms, creating a harmonious blend of textures and tastes.

Perfect for cooks seeking a cozy, rustic meal with a gourmet touch, this recipe is easy to prepare yet impressive on the table. It’s a wonderful way to enjoy the delicate, slightly sweet character of hedgehog mushrooms alongside classic comfort-food flavors.

Photo by coreyjames via iNaturalist, licensed under CC BY-NC-ND 4.0

Ingredients
  • 4 red potatoes (medium, peeled and thinly sliced)
  • 1/4 cup heavy cream
  • 1 pound hedgehog mushrooms (sliced, including stem)
  • 1/4 cup chives (fresh, chopped)
  • paprika (to taste)
  • 1/4 cup milk
  • 1/4 cup parmesan cheese (freshly grated)
  • 4 slices bacon (cooked, chopped)
Instructions
  1. 1
    In a buttered casserole dish, place half of the sliced potatoes and the cream.
  2. 2
    Add the sliced hedgehogs and cover with the remaining potatoes.
  3. 3
    Cover and bake in a preheated 375º oven for 25 minutes.
  4. 4
    Add the chives, paprika, and milk.
  5. 5
    Sprinkle with the cheese and bacon.
  6. 6

    Return to the oven, uncovered this time, and bake at 375º for another 20 minutes.

Note

Green onions may be substituted for the chives.

Read it online: https://minnesotamycologicalsociety.org/recipe/scalloped-hedgehogs/