Hedgehog Mushroom Recipes

Hedgehog Mushroom Soup

Ingredients:

• 1 lb hedgehog mushrooms, cleaned and chopped

• 4 cups chicken or vegetable broth

• 1/2 cup heavy cream

• 2 tbsp butter

• 2 cloves garlic, minced

• 1/4 cup chopped fresh parsley

• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat.

2. Add the minced garlic to the pot and sauté for 1-2 minutes, or until fragrant.

3. Add the chopped hedgehog mushrooms to the pot and sauté for 5-6 minutes, or until they are browned and tender.

4. Pour the chicken or vegetable broth into the pot and bring it to a boil.

5. Reduce the heat and let the soup simmer for 10-15 minutes.

6. Stir in the heavy cream and chopped fresh parsley.

7. Season the soup with salt and pepper to taste.

8. Serve hot as a comforting and flavorful soup.

Hedgehog Mushroom Pizza

Ingredients:

• 1 lb hedgehog mushrooms, cleaned and sliced

• 1 pre-made pizza crust

• 1/2 cup tomato sauce

• 1 cup shredded mozzarella cheese

• 1/4 cup chopped fresh basil

• Salt and pepper to taste

Instructions:

1. 1. 1. Preheat the oven to 450°F.

      2. Place the pre-made pizza crust on a baking sheet or pizza stone.

      3. Spread the tomato sauce over the crust, leaving a small border around the edge.

      4. Sprinkle the shredded mozzarella cheese over the tomato sauce.

      5. Arrange the sliced hedgehog mushrooms over the cheese.

      6. Season the pizza with salt and pepper to taste.

      7. Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

      8. Remove the pizza from the oven and let it cool for a few minutes.

      9. Sprinkle the chopped fresh basil over the pizza.

      10. Slice the pizza into wedges and serve hot as a delicious and gourmet meal.

Hedgehog Mushroom and Spinach Omelet

Ingredients:

• 1 cup hedgehog mushrooms, cleaned and chopped

• 1 cup baby spinach

• 4 eggs

• 1/4 cup milk

• 2 tbsp butter

• Salt and pepper to taste

Instructions:

1. In a large nonstick skillet, melt the butter over medium heat.

2. Add the chopped hedgehog mushrooms to the skillet and sauté for 5-6 minutes, or until they are browned and tender.

3. Add the baby spinach to the skillet and cook for 1-2 minutes, or until it is wilted.

4. In a medium bowl, whisk together the eggs, milk, salt, and pepper.

5. Pour the egg mixture over the mushrooms and spinach in the skillet.

6. Cook the omelet over medium heat for 5-6 minutes, or until the edges are set and the center is still slightly runny.

7. Fold the omelet in half and slide it onto a plate.

8. Serve hot as a satisfying and flavorful breakfast or brunch.

Hedgehog Mushroom Pasta

Ingredients:

• 1 pound pasta (such as fettuccine or spaghetti)

• 1/2 pound fresh hedgehog mushrooms, cleaned and chopped

• 4 cloves garlic, minced

• 1/2 cup dry white wine

• 1/2 cup chicken or vegetable broth

• 1/4 cup heavy cream

• 1/4 cup grated Parmesan cheese

• 2 tablespoons butter

• Salt and pepper, to taste

• Chopped fresh parsley, for garnish

Directions:

1. Cook the pasta according to the package instructions until al dente.

2. In a large skillet, melt the butter over medium heat.

3. Add the minced garlic to the skillet and cook until fragrant.

4. Add the chopped hedgehog mushrooms to the skillet and cook until they are browned and tender.

5. Pour in the white wine and chicken or vegetable broth, and simmer until the liquid has reduced by half.

6. Add the heavy cream and grated Parmesan cheese to the skillet and stir until the cheese has melted and the sauce is creamy.

7. Season with salt and pepper to taste.

8. Serve the pasta in bowls, topped with the hedgehog mushroom sauce and chopped fresh parsley.