Autumn/ Quick + Easy

Hedgehog Mushrooms with Spaghetti

Hedgehog mushroom with spaghetti

Hedgehog mushroom is one of our favorite fresh mushrooms to buy at our local farmer’s market simply because it has the most flavors. Not only the aroma reminds us of Black Forest early in the morning, the distinctive nutty taste, and the vibrant golden color will impressive your audience, even if your audience is just yourself!

Hedgehog is flavorful and aromatic; it requires nothing more than a dash of sea salt, fresh ground pepper, and a few sprinkles of parsley to garnish just before serving.

Sauté them with one or two tablespoons of butter, until mushrooms are soft, scoop them over your favorite pasta, sprinkle a few coarsely chopped parsley and serve.

Sit down, close your eyes, breath in deeply over the plate…this is what Black Forest smells like early in the morning…

OK, it can be your back yard as well.


Hedgehog Mushroom with Spaghetti

Print Recipe
Serves: 2 Cooking Time: 20 minutes


  • 1-1 ½ lb Hedgehog Mushrooms, cleaned and dried.
  • 1-2 tablespoon of unsalted butter
  • A dash of sea salt
  • 1-2 tablespoons of coarsely chopped parsley for garnish
  • Freshly grounded black pepper to season



For hedgehog mushroom sauce


Heat butter in a saucepan.


Add mushrooms when butter starts to sizzle.


Cook mushroom until tender, season with sea salt and ground pepper.


Remove from heat and serve.


To make Spaghetti


Fill water ¾ to the top of saucepan.


Add olive oil and salt.


Put in Spaghetti when water started to boil.


Cook until the pasta is “al dente” or to your preferred softness.


Remove from heat, pour over a pasta strainer and serve.

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