Funghi

Hedgehog Mushroom

Hedgehog mushroom (Hydnum repandum and allies) bears spines under the cap instead of gills or pores. Flavour is mild, nutty, and slightly peppery; texture stays firm without the sliminess of some wild mushrooms. A forgiving forager's fungus with few dangerous lookalikes. Excellent sautéed in butter or mixed with other autumn wild mushrooms.

Also known as: Pied-de-mouton, Wood Hedgehog, Hedgehog / Sweet Tooth, Lengua de vaca

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Cap

Spines

Stem

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

White Hedgehog

Pied-de-mouton

Sweet Tooth

Hydnum umbilicatum

Hydnum repandum

Terracotta Hedgehog

Hydnum rufescens

Hydnum albidum

Wood Hedgehog

Characteristics

Preparations

BoiledCannedChilledChoppedDicedDriedFermentedFreeze DriedFreshFrozenGrilledHalvedMincedPickledPowderPreservedRoastedSaltedSautéedSlicedSmokedSteamedStuffedTornWhole

Provenance

BiodynamicForagedLocally GrownLog GrownOrganicPesticide FreeSeasonalSingle OriginSubstrate GrownWild Harvested

Sources

Indoor FarmedOutdoor FarmedWild

Traits

CleanDelicateEarthyFirmMildNuttyPepperySweet

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 30.5

Amount per 100 g

Total Fat 0.42 g
Saturated Fat 0.1 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0.21 g
Cholesterol 0 mg
Sodium 10.4 mg
Salt 0.05 g
Total Carbohydrate 3.92 g
Dietary Fibre 1.87 g
Total Sugars 1.51 g
Complex / starch 0.5 g
Protein 2.91 g
Water 93.1 g

Detailed nutrients

Energy 30.5 kcal
Water 93.1 g
Carbohydrates 3.92 g
- Sugars 1.51 g
  - Monosaccharides 1.06 g
  - Disaccharides 0.46 g
- Starch 0.5 g
  - Amylose 0.13 g
  - Amylopectin 0.38 g
  - Digestible Starch 0.43 g
  - Resistant Starch 0.05 g
- Fibre 1.87 g
  - Soluble Fibre 0.65 g
  - Insoluble Fibre 1.22 g
Protein 2.91 g
- Fungal Protein 2.76 g
Fat 0.42 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.21 g
  - Omega-3 0.02 g
  - Omega-6 0.11 g
Vitamins 58.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.4 mg
- Vitamin B3 — Niacin 3.94 mg
- Vitamin B5 — Pantothenic Acid 1.46 mg
- Vitamin B6 0.1 mg
- Vitamin B7 — Biotin 7.6 µg
- Vitamin B9 — Folate 18.9 µg
- Vitamin C 2 mg
- Vitamin D 2.8 µg
- Vitamin E 0.09 mg
- Vitamin K 0.9 µg
Minerals 313 mg
- Major Minerals 306 mg
  - Calcium 48 mg
  - Sodium 10.4 mg
  - Potassium 248 mg
- Trace Minerals 6.7 mg
  - Iron 1.3 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.4 · vitamin-b3-niacin: 3.94 · vitamin-b5-pantothenic-acid: 1.46 · vitamin-b6: 0.1 · vitamin-b7-biotin: 7.6 · vitamin-b9-folate: 18.9 · vitamin-d: 2.8 · vitamin-e: 0.09 · vitamin-k: 0.9 ·

Minerals

Sodium: 10.38 · Potassium: 248 · Calcium: 48 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·

Mushrooms are high-water fungal tissue with modest protein and distinctive beta-glucans.

In the kitchen

Culinary partners and combinations that usually underperform with Hedgehog Mushroom.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

200 BCE

European foragers collected spine fungi as reliable mild wild mushrooms.

1700FR

French cookery recorded pied-de-mouton as a market wild mushroom.

1900

Field guides highlighted hedgehog mushrooms as beginner-friendly edibles.

2000

Specialty wild mushroom trade included hedgehogs alongside chanterelles in autumn mixes.