Cheesy Hedgehog Mushrooms on Toast
I love mushrooms and at this time of year they are in abundance. In my small Tooting garden bulbous fungi of all shapes and sizes are popping up everywhere. The problem is with a knowledge of mushrooms that goes no further than differentiating a portobello from an oyster I don’t dare touch them.
This means my mushroom fix usually comes while foraging in my local supermarket and a whizz around the isles is never complete without munching on a couple of ‘baby buttons’ to keep the wolf from the door while I shop. So imagine my delight when a real forager, Nick Weston, supplied me with a bag hedgehog ceps.
Opening my sack of booty I was treated to a bundle of meaty yellow caps with thick muddy stalks and a light dusting of yellow fungal spines that give these ceps there names.
The Hydnum repandumand or hedgehog mushroom doesn’t look dissimilar to a large and chunky chanterelle. The underside of the cap has a shredded appearance, like a thick shag carpet and having scraped these spines away with a teaspoon I began deciding what to do with them.
Living with an artist has its benefits. There is almost always someone to go to the pub with in the middle of the afternoon and recently my fridge has been filled with cheese. Paul Brown is a still life specialist and at his recent exhibition cheeses took a starring role and after sitting for the artist a creamy Crokcwell Bishop Stilton took a starring role with my hedgehog mushrooms.
- 6 hedgehog mushrooms
- 150 grams of Crokwell bishop Stilton
- A pinch of dried chili
- A pinch of salt
- A pinch of black pepper
- half a glass of white wine
- 150 grams of butter
- A small bunch of young celery leaves (the ones that hide in the middle)
1. Clean the mushrooms under a slow running tap making sure to scrape away the spines.
2. Blanche the mushrooms in a colander by pouring boiling water over them from your kettle. Leave them to dry off on a paper towel and then slice into rough chunks.
3. Now melt the butter in a frying pan and add the mushrooms. Season with the pepper, salt and chili and stir so all the sides of the mushrooms are covered.
4. Pour in the wine and cover and cook for 10 minutes on a lower heat.
5. Pop two bits of nice bread in the toaster and once up butter and then cover with the mushrooms and the sauce in the pan.
6. Now crumble over the Stilton and the finely chopped young celery leaves.