Sautéed Wood Hedgehog Mushrooms
Firm, nutty wood hedgehog mushrooms sautéed with butter, garlic, and thyme. A quick, seasonal side dish or toast topping that highlights the flavour of freshly foraged mushrooms.
Ingredients
- 250 g wood hedgehog mushrooms cleaned and trimmed
- 1 tbsp olive oil
- 25 g unsalted butter
- 2 cloves garlic finely sliced or crushed
- 3 sprigs thyme leaves only
- Sea salt and black pepper, to taste
Instructions
- Trim the bases and clean the mushrooms using a soft brush. Halve or quarter any large pieces, leaving smaller ones whole.
- Heat a large frying pan (around 28 cm) over medium-high heat. Add the olive oil and, once hot, the mushrooms in a single layer. Avoid overcrowding.
- Cook undisturbed for 2–3 minutes until the undersides start to brown. Stir and continue cooking for another 4–5 minutes until most of the moisture has evaporated and the mushrooms start to crisp.
- Reduce the heat to medium. Add the butter, garlic, and thyme, and cook for 1–2 minutes until the garlic softens and turns fragrant.
- Season with salt and pepper, then finish with a squeeze of lemon juice.
- Serve warm on toast, with eggs, or alongside roasted meats or vegetables.
Notes
For a richer, deeper flavour, add a splash of white wine or a little cream at the end and let it reduce for a minute or two. A few drops of truffle oil or a sprinkle of finely chopped hazelnuts also pair nicely with the mushrooms’ nutty notes. For a more aromatic twist, swap thyme for tarragon or rosemary, or add a pinch of smoked paprika for a warmer finish.
If you’re short on hedgehog mushrooms, you can mix in chanterelles, porcini, or even firm oyster mushrooms — just adjust the cooking time so they brown evenly.
Store leftovers in the fridge for up to 3 days in a covered container. To freeze, lightly sauté the mushrooms first, cool them completely, and freeze in a single layer. Reheat straight from frozen in a hot pan until warmed through.