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.
Servings 2 people
Calories 74kcal
Cost $7/ 5€
Equipment
Ingredients
- 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
Instructions
- 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.
- Snip the bottom end of the stem off the mushrooms. Slice the bigger mushrooms in half and leave the smaller mushrooms whole.
- Chop the chives finely, and puree' the garlic clove into a separate bowl using a Microplane.
- 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).
- 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!
Nutrition
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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