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How to Cook the Hedgehog Mushroom – The Cheaper Chanterelle

By Chef Devan


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Everybody loves the chanterelle mushroom but the hedgehog mushroom is often overlooked.

They’re not only just as delicious, but they’re also the best substitute for chanterelles, and even slightly cheaper.

I’d take fresh hedgehog mushrooms over older chanterelles any day of the week because hedgehogs are beautiful mushrooms.

I just LOVE the beautiful golden brown colour of the hedgehogs after cooking them in loads of hot, foamy, garlic butter!

A close up of cooked hedgehog mushrooms with butter, garlic and chives.

What is a Hedgehog Mushroom?

Hedgehog mushrooms or Hydnum repandum, are wild mushrooms that are prized for their unique flavour and texture.

Other names of this wild shroom include sweet tooth, wood hedgehog or pied-du-mouton (meaning sheep’s foot in French).

As chanterelle mushrooms start to disappear from the forest, chefs often replace them with the hedgehog mushroom. [1]

How Does a Hedgehog Mushroom Taste Like?

These mushrooms are milder in flavour than black trumpet mushrooms but with way more flavour than the farmed chestnut mushroom (cremini mushroom).

For me, these mushrooms taste mild, nutty and have a beautiful sweetness that works so well with garlic butter.

You may also notice flavours similar to peppery watercress or even oysters.

Hedgehog mushrooms in a wooden basket with a brush beside them.

How to Clean a Hedgehog Mushroom

Just like most wild mushrooms, I don’t recommend washing them in water because this tends to make them soggy.

The best technique is always to use a soft dry brush to clean away any bit of dirt or soil from the mushroom.

Hedgehog mushrooms are unique in that they have little “teeth” under their caps that fall out after cooking. These little mushroom needles are often bitter and add an unpleasant texture to whatever you’re cooking so it’s best to remove them.

To clean them:

  1. Snip off a small portion of the stems with a pairing knife (the bottom of the stem is often dirty and can be a little tough).
  2. Brush away and dirt from the mushrooms using a soft dry brush.
  3. Gently scrape the needles under the cap of the mushroom using a butter knife. Be careful not to scrape too hard otherwise you’ll break the mushrooms.

When to Use These Mushrooms

As mentioned above, these mushrooms work with any recipe that uses chanterelles as the texture and flavour are similar (although not the same).

Here are a few ideas for when to use hedgehog mushrooms:

  • Served alongside butter-poached lobster.
  • Mixed into a buttery pasta.
  • Folded into a chicken pot pie.
  • Hedgehog mushroom and carmelized onion tart.
  • Used as a stuffing for beef wellington, roast quail or other game birds.
Cooked sweet tooth mushrooms in the pan.

How Do You Cook A Hedgehog Mushroom?

Hedgehog mushrooms are best cooked just like other mushrooms – in tons of hot foamy butter!

One thing to note is that these mushrooms should be fully cooked which helps to remove the bitter aftertaste.

Tips for Cooking the These Mushrooms

  • Clean the teeth under the hedgehog caps before cooking to prevent the needles from ruining your sauce. Although, if you’re pressed for time you can skip this step.
  • Use a high heat in the pan to prevent soggy mushrooms and get a nice golden colour.
  • Make sure the mushrooms are very dry before cooking, otherwise you won’t get a nice sear.
  • Cook these mushrooms thoroughly to remove any bitter, raw taste.

Try My Other Mushroom Recipes:

Hedgehog Mushroom FAQ

Can You Eat Hedgehog Mushrooms Raw?

No, hedgehog mushrooms should be cooked before eating.

What is the Closest Substitute for Hedgehog Mushrooms?

Chanterelle mushrooms are your best bet. They’re similar to hedgehogs in texture and flavour, although more expensive.

Why is it Called Hedgehog Mushroom?

This mushroom has lots of soft little “needles” under the cap that look similar to the hedgehog animal.

Hedgehog mushroom with garlic, butter and chives on a plate..
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5 from 2 votes

How to Cook the Hedgehog Mushroom – The Cheaper Chanterelle

What's just as good as the chanterelle mushroom? The hedgehog mushroom! I cook them in hot foamy butter and finish them with fresh garlic, chives and a little salt and pepper.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people
Calories 74kcal
Cost $7/ 5€


  • 100 g hedgehog mushrooms
  • 7 g garlic (about 1 clove)
  • 14 g butter (1 tbsp)
  • a few sprigs of fresh chives
  • salt and pepper to taste


  • Start by brushing off any dirt from the mushrooms using a dry, soft brush.
    Using either a butter knife or brush, carefully remove the needles under the cap and discard them.
    Cleaning the hedgehog mushrooms on a board with a brush.
  • Snip the bottom end of the stem off the mushrooms. Slice the bigger mushrooms in half and leave the smaller mushrooms whole.
    Cutting the hedgehog mushrooms.
  • Chop the chives finely, and puree' the garlic clove into a separate bowl using a Microplane.
    Slicing the chives finely on a cutting board.
  • Heat a cast-iron pan over medium heat and wait until it gets hot.
    Add the butter and wait for it to sizzle and foam. Add the mushrooms and cook over medium-high heat until they begin to soften and turn golden brown (about 2-3 minutes).
    Frying the mushroom in a cast iron pan.
  • Turn off the heat and immediately add the pureed garlic. Toss to prevent the garlic from burning.
    Season with salt, pepper and fresh chives.
    Enjoy right away!
    Seared hedgehog mushrooms on a plate.


Calories: 74kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 269mg | Fiber: 2g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg
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About Chef Devan

With exceptional talent and passion for gastronomy, Chef Devan has over 15 years of experience across the culinary world, bringing a wealth of experience to the table, even from Michelin-starred restaurants. He's here to help you captivate the senses and delight everyone with easy recipes you could cook at home. Learn more about Braised and Deglazed's Editorial Process.

1 thought on “How to Cook the Hedgehog Mushroom – The Cheaper Chanterelle”

  1. Thanks for the recipe!
    Yesterday I saw those chanterelle-looking mushrooms, but had no idea that they were any good.
    Will go mushroom picking again and will definitely pick those next time


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