Hyndum Repandum, also called Hedgehog mushroom or Wood hedgehog, is a yellow, orange or tan colored mushroom found in coniferous and deciduous forests of Europe and North America. The mushrooms have a yellow or orange colored cap with an irregular shape, and white spines underneath that resemble a hedgehog's spines. The stem is 2 to 10 cm long and white or of the color of the cap. The mushroom is prized for its sweet and nutty taste as well as its crunchiness, with older mushrooms having some bitterness which is removed on cooking. They are used in a wide variety of culinary preparations such as casseroles and sauces.
The mild chanterelle flavor of these mushrooms is known to go well in casserole dishes. They are also used to prepare several vegetable appetizers and side dishes, or as a sauce for meat dishes served over noodles and rice.
Preferred Cooking Methods
Sautéing and boiling are the most common cooking methods for these mushrooms. Preparations like pastas and stuffings call for sautéing, while boiling is a preferred method when preparing soups.
- Meat Dishes: The mushrooms are cooked with sautéed onions and garlic, tomato paste, broth and flavoring herbs by simmering to make a sauce for grilled meat such as veal. They can also be boiled and used as an ingredient for vegetarian pickled herring, which is actually a Swedish recipe for pickling hedgehog mushrooms to make them last for a couple of weeks.
- Vegetable Dishes: The mushrooms can be sautéed in butter and then cooked with vegetables such as onions, carrots, green onions, zucchini, cauliflower along with stock and seasonings to make delectable veggie side dishes. Flaming Hedgehog is one such dish from the 1977 book of Marcel V. Locquin named Mycologie du Goût. The exotic recipe suggests frying finely chopped mushrooms and shallots in a mixture of oil and butter, seasoning with salt, pepper and paprika, and adding cream and preheated calvados just before serving.
Hedgehog mushrooms can be pickled or sautéed in butter and then frozen for preserving them for future use. Drying is not a preferred method, as it makes them fragile and their teeth fall off in the process. Also, dried hyndum repandum mushrooms lose their taste after rehydration.
Sarcodon scabrosus is a non-edible mushroom which may sometimes be confused for Hydum Repandum.