Hedgehog Fungus and Squash Risotto

Hedgehog Fungus and Squash RisottoHedgehog Fungus

Hedghog Fungus (Hydnum repandum ) grows deciduous or coniferous woods. Season late summer to late autumn. recognised the by having spines growing down rather than gills, colour varies from white to salmon pink

Incredibly tasty and often found in large amounds , plese be careful to cut this at the stem so as not to damaage the the underlying mycelium , so it will grow back next year . Return to the same spot and you can harvest again .

Hedgehog Fungus Risotto

200 g hedgehog fungus
1 small orange squash/pumpkin ( from Riverford Veggie Box)
6 cloves of garlic
3 cups of arborio rice
knob of butter
Fresh Thyme
Olive Oil

1. slice squash and roast with garlic , olive oil thyme and pine nuts at 180deg for about 20 mins
2.chop hedgehog fungus into cubes pour over a pint of hot water leave to soak
3.Once the squash is soft and cooked
4. take out three garlic cloves from oven tray, chop garlic fry in olive oil, toss in the arborio rice , coat rish in oil mash in a few pieces of squash to give an organgey colour.
5. add the mushrooms slowly add the water from the mushroom ( this will act as a flavoursome stock)
6. chop squash into cubes… once the all the water is absorbed and rice is cooked ( though I like it with some bite) stir in squash and a tsp of butter.
7.sprinkle over fresh thyme and serve

Chopped Hedghog Fungus


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s