Shingled hedgehog

Sarcodon imbricatus

mushroom

A tooth fungus with a taste so powerful that it is not mixed with other mushrooms.

Origin

Conifer forests of Europe

Season (United States)

August to October

Preparation

In a jar with vinegar, or dried and ground to a powder as a seasoning. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

In the Doubs and in Switzerland, where it is called « écailleux » or « épervier », it is served pickled in vinegar with raclette.