Hydnum repandum, commonly known as the sweet toothwood hedgehog or hedgehog mushroom, is an edible mushroom with no poisonous lookalikes. A basidiomycete fungus of the family Hydnaceae, it is the type species of the genus Hydnum. The fungus produces fruit bodies (mushrooms) that are characterized by their spore-bearing structures—in the form of spines rather than gills—which hang down from the underside of the cap. The cap is dry, colored yellow to light orange to brown, and often develops an irregular shape, especially when it has grown closely crowded with adjacent fruit bodies. The mushroom tissue is white with a pleasant odor and a spicy or bitter taste. All parts of the mushroom stain orange with age or when bruised.

Source: Wikipedia
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Hedgehog Mushrooms are a winter mushroom that closely resembles the colour of a Chanterelle and are a good replacement for them as they come later in the season, after the Chanterelle harvest is finished.

Instead of having gills on the cap, Hedgehog mushrooms have spines that grow downward. Due to its mild peppery taste Hedgehogs work great in virtually any dish. 

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Scalloped Hedgehogs


4 medium red potatoes, peeled and thinly sliced

1/4 cup heavy cream

1 pound hedgehog mushrooms, sliced (including stem)

1/4 cup chopped fresh chives or green onions

Paprika to taste

1/4 cup milk

1/4 cup freshly grated parmesan cheese

4 bacon slices, chopped


1. In a buttered casserole dish, place half of the sliced potatoes and the cream. Add the sliced hedgehogs and cover with the remaining potatoes.

2. Cover and bake in a preheated 375º oven for 25 minutes.

3. Add the chives, paprika, and milk. Sprinkle with the cheese and bacon. Return to the oven, uncovered this time, and bake at 375º for another 20 minutes.

Yield: 4 servings.

Recipe courtesy of mssf.org

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