Flaming Hedgehogs

• 675 g (1½ lb) hedgehog fungus
• 225 g (8

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