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Hydnum repandum (22)
|Hydnum repandum L.: Fr.|
NOTE THAT THIS IS A LARGE POST & THERE IS A RECEIPE HERE.
Common Name: Hedgehog
Synonym: Dentinum repandum (L. : Fr.) S. F. Gray
Pileus; Cap 2-12 cm broad, convex, becoming nearly plane, disc sometimes depressed; margin inrolled at first, lobed to undulate; surface dry, smooth to slightly scaly, cream to buff-orange, bruising to orange-brown; flesh thick, pale-buff, brittle, bruising buff-orange; odor and taste mild.
Hymenophore: Teeth 0.4-0.6 cm long, brittle, cream-colored, bruising orange-brown, sometimes decurrent.
Stipe: Stipe 2-7 cm tall, 1-2.5 cm thick, equal to enlarged at the base; attachment central to eccentric; surface dry, smooth, cream to buff-yellow, bruising orange-brown; veil absent.
Spores: Spores 6.5-8.5 x 6-8 µm, nearly round, smooth. Spore print white.
Habitat: Scattered to gregarious under conifers, occasionally with hardwoods; in our area common under Bishop Pine (Pinus muricata) and Douglas Fir (Pseudotsuga menziesii). Fruiting from mid-winter to early spring.
Edibility: Edible and excellent, although they tend to be bitter unless well cooked.
Comments: Its pale-buff to buff-orange fruiting body resembles Cantharellus cibarius, but the latter is yellower in color, has ridges, not spines on the lower cap surface and generally grows with hardwoods like Quercus agrifolia, not conifers. Hydnum umbilicatum is a closely related species, smaller in size, the cap having a small, central pit.
I found the info HERE.
Hope you like!
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Cook and taste !
|Hydnum repandum with clams and prawns :-b|
Some olive oil, a bit of garlic and some salt.
Some clams, here we cultivate the Venerupis pullastra specie which is really fine.
Some fresh prawns.
Of course, some good Hydnum repandum. the bigger, the harder and more bitter, so better small ones.
Precook the prawns: Most people boil them for 2 minutes, and then peel carefully leaving only the clean tail.
We like better to roast the prawns in a hot pan with salt and oil, and them peel them. This will add a stronger taste to the final mixture. the problem is that if you dont have a good extractor over the pan, all your house will have a persistant prawn smell :)
In a clean pan, put the oil and garlic, roast slightly and add the fungi cut into pieces with salt to taste.
Once the fungi is almost cooked, add the clams, let the open, and then add the prawns, that´s all.
Notice that the clams must be completely and strongly closed before putting them in the pan. If any is open, and does not close inmediatly when you touch it, throw it away, that one is dead and may be not good.
Some info on the wine: I chose a Ramon Bilbao crianza 2002, from Spanish Rioja region. I think it has a good quality for the price, which is about 5,00 € here. More info in their web http://www.bodegasramonbilbao.es/