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Hedgehog mushroom with garlic, butter and chives on a plate..
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5 from 1 vote

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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