Hedgehog Mushrooms Sautéed in Cider

  • Preparation: 10 min
  • Cooking: 15 min
  • Portions: 4


    • 100 g grey shallots, finely chopped
    • 400 g hedgehog mushrooms, cleaned and coarsely chopped
    • 50 ml of a dry cider
    • 50 g butter
    • 250 ml of 15% or 35 % cream
    • Chopped parsley
    • Salt and pepper
    • A fresh baguette


In a pan over a medium flame, cook the mushrooms for 5 mn, then add half of the butter and some salt; cook for another 5 mn until the pan is more or less dry;

At the same time, in another pan over a medium flame, cook the shallots with the rest of the butter; after 5 mn, deglaze the shallots with cider; raise the temperature to reduce the cider almost completely without it burning

Add the hedgehog mushrooms, parsley and crème to the cider mixture; cook for another 2 mn;

Season and serve hot on toasted baguette slices with wine and cheese.