Fresh Hedgehog Mushrooms Recipe

The rich, earthy flavor of any mushroom, particularly a wild hedgehog, is delicious when coupled with wild game, home grown vegetables, or simply served as a side dish with fresh bread. This is just a basic recipe.."on it's own"..I hope to post more adventurous recipes, with a Highland twist later in the year.

Ingredients.
- 200grams of highland hedgehog mushrooms
- eighth of a butter pack, salted (more, if necessary)
- Bunch of fresh chives and parsley- roughly chopped
- One clove of garlic chopped
- 1/4 of a red chilli finley chopped
- Pepper....it must be freshly ground
- Some fresh whole grain bread "toasted".

Using a mushroom brush (or a pastry brush), clean mushrooms. Remove the very end of the stem. If they are large hogs, remove some of the spines. You will usually find they fall off easily, especially if they are older/larger hedgehog mushrooms.

The mushrooms may be chopped or sautéed whole (depending on size) ...Over low heat in good frying pan, melt butter (also add a touch of olive O) and add cleaned mushrooms. Make sure the pan is the right size...you should see 40% of the pan once the mushrooms are in. If not do it in batches. If not, the mushrooms will stew, rather than get nice crispy.

Turn up the heat...fry the mushrooms for approximately 3 minutes, add garlic, and chilli then a minute later add the herbs, during last few minutes of frying. Finally, a long grind (10secs) of the pepper mill..(flash some booze (martini is good) in it, and add a little cream if you feel fancy)

Serve on hot toast, brushed with oilive oil, throw on some unchopped chives for the posh touch. Enjoy