Wild Mushroom Delicacy

Hedgehog Mushrooms Wholesale

Hydnum repandum - The Pied de Mouton

As a Hedgehog Mushroom wholesaler, we supply premium gastronomy with this underrated wild mushroom. Its mild, slightly peppery flavor and spiny underside make it a chef's secret favorite.

Hydnum repandum

Hedgehog Mushroom / Sweet Tooth

Hedgehog Mushroom Wholesale - Your Benefits

Hidden gem from Europe's forests

Wild Harvested

From pristine forests

Mild-Peppery

Unique flavor profile

Rarely Wormy

Minimal insect damage

Insider Tip

Underrated delicacy

History & Facts

The Hedgehog Mushroom (Hydnum repandum), also known as Sweet Tooth or Wood Hedgehog, is easily recognized by its spiny underside. Instead of gills or pores, it has small teeth or spines - hence the English name "Hedgehog Mushroom".

Culinarily, it is prized in France as "Pied de Mouton" (Sheep's Foot). Its taste is mild, slightly peppery with nutty notes. The great advantage: it is rarely wormy and keeps well.

In the kitchen, it excels in sauces, as a side dish, or pickled. Young specimens can even be used raw in salads.

Hedgehog Mushroom Profile

Scientific Name Hydnum repandum
Season August - November
Flavor Mild, peppery, nutty
Special Feature Spines instead of gills

Our Sources

🇵🇹

Portugal

September - November

🇵🇱

Poland

August - October

🇫🇷

France

September - November

Hedgehog Mushroom Class 1

Premium, flawless

Fine cuisine

Price on request

Hedgehog Mushroom Class 2

Gastronomy standard

Sauces, Soups

Price on request

Hedgehog Mushroom Dried

Intense aroma

Available year-round

Price on request

Dried Hedgehog Mushroom

Intense aroma, year-round

100g, 500g, 1kg packs

Price on request

Expert Cooking Tips

Preparation

Leave spines intact

The spines are edible and give the mushroom character.

Clean carefully

Brush off with a soft brush, avoid water.

Fry at medium heat

Slowly fry for optimal texture.

Classic Dishes

Hedgehog Mushroom Cream Sauce

With cream, shallots, and fresh herbs.

Fried Hedgehog Mushrooms

In butter with garlic and parsley.

Pickled in a Jar

With vinegar, bay leaf, and juniper berries.

Uwe Buschhaus

Uwe's Secret Tip

"Hedgehog mushrooms are the perfect entry into wild mushroom cooking: robust, long-lasting, and practically never wormy. I recommend first dry-frying them in the pan until the moisture has evaporated, and only then adding butter and seasonings."

Hedgehog Mushrooms for Your Kitchen

The insider tip among wild mushrooms - ask about availability and prices.