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.

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.


This entry was posted on Saturday, October 9th, 2010 at 09:54 and is filed under English Recipes, World Food. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.


  1. It seems to be delicious. I will try this one at home. I’m hoping that you will post more of new recipes. I really love to cook especially those unusual one.

  2. hoping to get more recipes up soon and in Loas at the moment so lots of great food here!
    Tom Kevill-Davies 
    The Hungry Cyclist – Pedalling The World For The Perfect Meal
    t. 0789 621 5282

  3. marigold

    I am sure the recipe is very tasty but the spelling errors are terrible.

  4. i have always suffered with my spelling but with spell-check there is no excuse.
    many thanks for the unconstructive criticism.
    Tom Kevill-Davies 
    The Hungry Cyclist – Pedalling The World For The Perfect Meal
    t. 0789 621 5282

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