Funghi
Pied-de-mouton
S tier
Pied-de-mouton—“sheep’s foot”—is the French market name for hedgehog mushrooms, especially H. repandum. Cream-coloured caps and spines evoke a sheep’s hoof in folk imagination; chefs love them for clean forest flavour without bitter aftertaste. Sauté in butter with garlic and parsley; superb with game and eggs. French markets grade large firm pieds-de-mouton highly in autumn.
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Unit
Characteristics
Preparations
Butter SautéCream DishesGame AccompanimentOmelette
Traits
Butter Sauté ClassicFrenchFrench Market NameMeatyMildMild SweetPremiumPremium Wild
History
FR
French common speech fixed pied-de-mouton for toothed hedgehogs.
FR
Paris halls traded pieds-de-mouton as premium wild fungi.
FR
Nouvelle cuisine kept pied-de-mouton on refined autumn menus.
FR
The name remained the default French culinary term.