Hedgehog mushrooms are a group of popular edible fungi known for their tooth-like spines instead of gills or pores. They are also known as Sweet Tooth mushrooms. The caps are typically medium-sized, sometimes large, and range in color from pale yellow and cream to orange, tan, or brown.
Several closely related hedgehog species occur in the Pacific Northwest, including Spreading Hedgehog (Hydnum repandum) and Depressed Hedgehog (Hydnum umbilicatum).
The Depressed Hedgehog is generally smaller and has a distinctly depressed or dimpled cap. It usually has a longer, more slender stem and a darker orange color than the larger hedgehog species.
Like chanterelle, hedgehog mushrooms are usually less susceptible to insect larvae and are often found with few or no maggots.
Identification & Habitat
Hedgehog mushrooms are relatively easy to recognize because of their soft, tooth-like spines on the underside of the cap. The teeth are usually white to pale yellow, cream, or orange and may bruise darker when handled.
Spreading and Depressed Hedgehogs are found throughout Oregon, including coastal forests and the Cascade Range.
They grow on the ground in moss, duff, leaf litter, and other forest habitats. Depending on the species, they can occur with both conifers and hardwoods and are often found in the same general habitats as chanterelles.
Depressed Hedgehog is common in coniferous and deciduous forests and can be found growing under forest shrubs, including rhododendron. It often fruits in groups, with individual mushrooms scattered across the forest floor. If you find one, carefully check the surrounding area for more.
Cap:
Spreading Hedgehog (Hydnum repandum): Wide, convex to concave, irregular, and often depressed in the center. Beige, yellow, orange, or brown; up to 6 inches (15 cm) wide.
Depressed Hedgehog (Hydnum umbilicatum): Small, convex, with a sunken center. Pale orange; 1-2 inches (2-5 cm) wide.
Cap's Underside: Covered with tooth-like spines up to 6 mm long. Spines are cream to orange..
Spores & Print: White. Spores are round..
Stem:
H. repandum: Solid, short, and thick.
H. umbilicatum: Solid, relatively long and thin.
Flesh:
H. repandum: Firm, white to pale cream.
H. umbilicatum: Firm, pale orange to beige.
Fruiting: Grows singly, scattered, or in small groups.
Habitat: Found in coniferous and deciduous forests, often on mossy or leaf-covered ground..
Season: Late summer through late fall in the Cascades and Coast Range. On the southern Oregon Coast, it may fruit from January through April.
Look-alikes: Giant hedgehog (Hydnum albomagnum) - edible and generally larger and paler than Spreading Hedgehog.
Nutrition Facts
Hedgehog mushroom has a high nutritional and culinary value. A great source of carbohydrate, protein, and fiber, this fungi is also extremely high in dietary minerals including copper (1,945%), manganese (1,105%), iron (292% RDA), magnesium (65%), calcium (60%), and zinc (60%)***.
Mushrooms can provide protein, fiber, and minerals to the diet and serve as a flavorful alternative to meat in some dishes.
🟡 Wild mushroom safety: Eat wild mushrooms only when they have been positively identified as an edible species. Hedgehog mushrooms should be thoroughly cooked before eating.
Methods of Cooking
Hedgehog mushrooms have a mild, sweet, nutty flavor and a firm, meaty texture. Young, firm mushrooms are generally preferred. Older specimens can develop a bitter or stronger flavor.
Hedgehog mushrooms are best cooked before eating. Clean them gently with a soft brush and carefully check the teeth underneath the cap for soil, debris, or insects. Remove any damaged portions before cooking. Cut larger mushrooms into halves or quarters.
Hedgehog mushrooms are well suited to sautéing, pickling, simmering in sauces or stock, and freezing. Their firm texture holds up well during cooking.
Sautéed Hedgehog Mushrooms
- Heat a large skillet over medium-high heat.
- Add 2 tablespoons of butter or olive oil.
- Add the cleaned and sliced hedgehog mushrooms and cook for about 7-9 minutes, stirring occasionally, until they begin to brown.
- Add 2 cloves of finely chopped garlic and continue cooking for 1-2 minutes.
- Season with sea salt and freshly ground black pepper to taste.
- Reduce the heat to medium and continue cooking until the mushrooms are tender and most of their liquid has evaporated.
- Remove the skillet from the heat and sprinkle with 1 tablespoon of chopped fresh parsley and stir gently to combine.
Serve warm as a side dish or add to pasta, rice, eggs, or toasted bread.
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Disclaimer
This is not an official guide to wild mushroom foraging. Please do your own research and learn from an experienced mushroom expert before collecting or consuming any wild mushrooms.
Before you begin foraging, learn to accurately identify both edible and toxic mushrooms. Never consume a wild mushroom unless you are certain of its identification and edibility. Follow proper preparation and cooking instructions for each species, as some edible mushrooms must be thoroughly cooked before consumption. Be aware that even correctly identified edible mushrooms can cause adverse reactions in some people.