Hedgehog curry

  • Preparation: 5 min
  • Cooking: 15 min
  • Portions: 4

Ingredients

    300g of fresh coarsely chopped hedgehogs or replace by 30g of dried  russules homard and 200g of fresh paris mushrooms

    1 Ts.  vegetable oil

    1 Ts.  Indian curry paste

    200 ml coconut milk

    3 chiselled green onions

    Juice of 1/2 lemon 

    2 Ts.chopped coriander  

Preparation

In a pan on medium heat, sauté the mushrooms in oil for 10 minutes, add salt.  Then add the green onions and let them sweat for 2 minutes.  Add the lemon juice, the curry paste and mix. Sprinkle with the coconut mils and stir. Reduce the heat and let cook for 2 minutes. Add the coriander. Serve on the Matsutake rice (see recipe).

 

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