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Flaming Hedgehogs
- Serves
Four
- Difficulty
Easy
Published 1986
Ingredients
675 g 1½ lb 225 g 8
Method
Clean and cut the hedgehog fungus into bite-sized pieces. It can all be eaten except the very bottom of the stem and it does not need peeling. Peel and finely chop the shallots, fry both in a mixture of oil and butter for 10–15 minutes, with a good flavouring of paprika, pepper and salt. Just before serving stir in a little cream and gently reheat. Serve in the hot pan (this means that it is be
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