The hedgehog mushroom can be identified both scientifically and under common name classifications, including Dentinum repandum, Hydnum rapandum, D. umbilicatum. In a nod to its flavor and shape, it earned the nicknames Sweet Tooth and Pig's Trotter and Wood Urchin.

The hedgehog is reminiscent to the Chanterelle mushroom because of its vibrant orange colouring and its nutty, peppery and fruity flavor. In fact, it is actually related to the Chanterelle, though not similar in shape and structure. The hedgehog is an upright mushroom with a wide indented cap that contains downward projecting teeth on its underside. Its stem is stout, truncated and firm. The entire mushroom should maintain its golden color aside from the flesh, which is chalk white. Hedgehog mushrooms should not be eaten raw as they have a bitter first bite. Cooked fresh hedgehogs are very meaty in texture and hearty in flavor.

Serving Ideas

The hedgehog mushroom's peppery flavor becomes milder as it cooks. This mushroom is ideal for canning as the texture and taste can be successfully preserved. The hedgehog mushroom can be used as a substitute where a recipe calls for Chanterelle mushrooms. Butter, garlic, cream and fresh herbs compliment the flavor of hedgehog mushrooms. To store, refrigerate in a paper bag or between damp paper towels.

Geography/History

The hedgehog mushroom has a symbiotic mycorrhizal relationship with various trees, specifically Eastern hemlocks and it can be found growing in mixed deciduous and coniferous wood habitats in North America, specifically along the Pacific Coast. For wild harvesting purposes, it is an easily identified "foolproof" mushroom and it can reasonably be expected to fruit in the same spot year after year. Therefore mushroom hunters are very secretive about their specific hedgehog harvesting locations to prevent potential poaching.

Seasons/Availability

The peak season for hedgehog mushrooms is late summer through autumn, though they may be sold sporadically through the winter and spring.