KPMS Mushroom of the Month for January 2012
||Bellybutton Hedgehog, Navel Hedgehog
|| Cap: 3-6 cm, convex to flat with central depression, margin incurved then decurved and sometimes wavy, surface smooth, cream-buff darkening/bruising to dull orange; Teeth: up to 6mm, cream-buff, darkening/bruising to dull orange; Flesh: dull white, bruising dull orange; Stem: 2-6 cm X .5-1 cm, equal to narrowed up or down, lighter than cap bruising dull-orange; Odor and Taste: mild. Spore print: white.
||Scattered to gregarious on ground in duff of coniferous forests. Mid-winter to early spring.
|4 Key ID:
- Usually centrally depressed small smooth cap
- Dull white, bruising/aging dull orange
- Late season on coniferous forest floor
||Edible and choice. Slightly peppery, slightly fruity/sweet, firm and always bug free. Populations vary and some may be bitter, which disappears with thorough cooking.
||This is the smaller cousin of Hydnum repandum, which was our November 2010 Mushroom of the Month. It's late season makes it perfect for holiday cooking and mid-winter explorations. It may be difficult to tell the difference between a small Hydnum repandum and a large Hydnum umbilicatum, but it's not important.
Bellybutton Hedgehog Pizza
1 lb. prepared pizza dough
2 T. olive oil
1 lb. belly button hedgehogs, chopped
1 large shallot, minced
2 t. fresh rosemary, minced
12 oz. grated Fontina cheese
12 oz. cherry or grape tomatoes, halved
1/2 C. chopped sweet onion
1/4 C. fresh grated Romano
Preheat oven to 400F with 2 shelves nearest the middle of the oven.
Saute mushrooms, shallot, and rosemary in olive oil over medium high heat until soft and liquid is evaporated. Let cool a bit.
Divide the dough in half and roll out 2 10" pizza crusts. Place on cookie sheets for soft crust or pizza screens for crisp crust.
Divide and spread the Fontina, then the mushrooms, tomatoes and onions on each crust. Divide and sprinkle Romano on each crust.
Cook on 2 separate shelves for 10 minutes, then switch shelves and cook another 10 minutes or until crust is crisp and cheese is melted.
Makes 2 10" pizzas, serves 4-6.