KPMS Mushroom of the Month for November 2010
Photo © Michael Wood,
courtesy of MykoWeb
||Cap 3-17cm, flattened convex or centrally depressed, velvety at first then more suede-like, margin inrolled at first, lobed to undulate, cream to buff-orange; Teeth 4-6mm, soft & brittle, cream-colored, sometimes decurrent; Stem 3-10 cm long, 1-3 cm thick, sometimes off-center, dry, smooth, whitish or colored like the cap; Flesh white to cream, thick, brittle; Smell & Taste mild; Spore print white. All parts slowly bruise orange-brown.
||Scattered to gregarious under conifers, from mid fall to late fall.
||Cream to buff-orange cap bruising orange-brown; teeth not gills or pores.
||Choice, but older specimens can be bitter.
||This mushroom is moderately rare, but easy to identify, delicious, and bug-free. It often grows where chanterelles grow, and is now even in the Cantharellales order.
Recipe: Potatoes & Mushrooms, Russian Style
3 lb. yellow fingerling potatoes
1 lb. hedgehog mushrooms, chopped
1 onion, chopped
2 T. butter
1 heaping T. flour
12 oz. sour cream
2 T. fresh dill, chopped
Simmer potatoes in salted water until just tender.
Meanwhile, Cook the onion and mushrooms in the butter over medium heat for 10-15 minutes. Stir in the flour and cook another few minutes. Gradually add the sour cream, stirring frequently until bubbling but not boiling. Remove from heat, add 1 T. dill and season to taste.
When the potatoes are done, carefully peel them, and slice into neat rounds.
Put the potatoes in a heated serving dish, spread the mushroom sauce over the top, and top with the remaining dill.