Over our Labor Day Afognak trip we harvested and ate a lot of mushrooms - mostly the Hedgehog variety. They are so named because they have spiky hedgehog like quills rather than gills on their underside. They are quite distinctive and are my favorite mushroom. I prefer them over angel wings, boletes, chicken of the woods, or morels (some other local varieties). Hedgehogs are meaty when cooked - much like a portobello you'd buy at Safeway, and yet, have better flavor.
Out on Afognak we put them in practically every meal, but the highlight was on Julie's pizzas that she cooked on the woodstove. She made the crusts and pre toasted them, and then topped them with salami, pesto, garlic, cheese and mushrooms. Best meal of the trip!
At the end of the trip we brought back to town a big bucket of hedgehogs. Ray taught me how to cook them in oil prior to freezing them. I cooked mine in oil a big pot until all the water had evaporated. Then I wrapped them in Saran Wrap and froze them. Now I have mushrooms for the winter!
Patrick
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| Ray with Mushrooms we took home |
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| Hedgehogs 'in situ' |
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| Ray with mushrooms for dinner |
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| Julie creating the pizza crusts |
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| Chopped up hedgehogs - note 'quills' |
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| Julie and Ray hard at pizza preparation |
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| lots of mushrooms and pesto on my woodstove pizza! |
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| Lars and pizza made on woodstove |
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| Reducing my hedgehogs in oil prior to storing in freezer at home |
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| Poisonous! But Pretty |
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| Cool looking mushroom that there is a lot of this year |
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| This one is NOT edible - it's a false morel |
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