Prepare the Nettles:

1. Wearing gloves, carefully wash the nettles under cold water to remove any dirt.

2. Bring a pot of salted water to a boil. Blanch the nettles in boiling water for 1-2 minutes.

3. Drain the nettles and rinse them under cold water to stop the cooking process. Squeeze out any excess water and roughly chop them.

Prepare the Hedgehog Mushrooms:

1. Gently clean the wild hedgehog mushrooms with a soft brush or paper towel to remove any dirt. Trim the ends of the stems if necessary.

2. Slice the mushrooms into 1/4-inch thick pieces.

Cooking:

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

2. Add the sliced hedgehog mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are golden brown and tender, about 5-7 minutes.

3. Add the blanched nettles to the skillet with the mushrooms. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the nettles are heated through.

4. If desired, finish with a squeeze of lemon juice for brightness.

Serve:

1. Transfer the cooked mushrooms and nettles to a serving dish. Serve hot as a side dish or over toasted bread for a light meal.