Wild Hedgehog Mushrooms and Nettle

What about wild hedgehog mushrooms with nettles over toasted bread for a light meal?

Author

West Coast Wild Foods

Prep Time

10 minutes

Cook Time

10 minutes

Servings

2-4

Ingredients

• 100g wild hedgehog mushrooms
• 1 bunch of fresh nettles (about 50g)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: a squeeze of lemon juice

Directions

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.
4. 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.
5. Slice the mushrooms into 1/4-inch thick pieces.
6. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
7. Add the sliced hedgehog mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are golden brown and tender, about 5-7 minutes.
8. 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.
9. If desired, finish with a squeeze of lemon juice for brightness.
10. Transfer the cooked mushrooms and nettles to a serving dish. Serve hot as a side dish or over toasted bread for a light meal.