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Gourmet food company wildfoods.com is predicting this autumn’s hottest food trend – sautéed wild Hedgehog.  

This hearty main course, which could spike up any dinner party, does not require hunting and trapping any small mammals. It consists only of a good collection of wild Pied de Mouton mushrooms, otherwise known as hedgehogs.

Called hedgehogs because their stems are covered in small spines, Pied de Moutons have a unique earthy taste and are in season between August and December.

Their appearance coincides with Scottish Food Fortnight (which runs from the 2nd to 17th September) and wildfoods.com are looking forward to a bumper mushroom harvest to start the new season. The nutty delicate Angel Wings, the autumnal looking yellow Wax Caps and the dark devilish Trompettes, all begin to appear into Scotland’s natural larder. Wildfoods.com special mushroom mixes are a wonderful way to sample the season’s flavour.  

Most exciting of all the season’s mushrooms is the arrival of Scottish Ceps, otherwise known as Porcini, King Bolette or Penny Bun.  Its culinary qualities are inherent in its Latin name Boletus edulis; Boletus meaning superior mushroom and edulis meaning edible.  According to Liz Walsh, Managing Director of Wildfoods.com, these mushrooms are amongst the most prized in mushroom picker circles. “Scottish Ceps have a superior flavour; nutty and slightly meaty, with a smooth, creamy texture. Their growing sites are kept well hidden by pickers and top chefs always look forward to the first Cep of the season.” 

Wildfoods.com stocks all the above and over 450 other wild and gourmet ingredients.

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The following resources are available:

·        Photography of products and wild mushrooms

·        Interview with Liz Walsh the Managing Director