In a little oil soften the finely chopped onions. When it looks transparent add chopped cubes of gammon (remember it is salty so no salt will be needed in this dish).
Clean and chop the hedgehog mushrooms into bite-sized chunks and add to the mixture, they will rapidly take up the remaining oil, so add a little ham stock or, if not available, red wine. Stew gently for about 25 minutes with a lid on. Before serving add a generous amount of ground black pepper.
My family are mad about green salad so that is what I served it with, but potatoes or carrots would be fine.
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