This weekend at the farmer’s market (first of the season!) I got some hedgehog mushrooms. I had never used them before, but the hubs said they reminded him of chanterelles and that I should make sauce for the chicken I was roasting on Sunday. I figured that sounded like as good an idea as any and I will tell you, we were not let down. It was absolutely fantastic. It was cream and lovely, but also earthy and deep.
Hedgehog Mushroom Cream Sauce.
6 oz hedgehog mushrooms, sliced
2 oz crimini or button mushrooms, sliced
1/2 medium onion, chopped
1 T unsalted butter
3 T unsalted butter
4 T flour
2 C milk (I used 1%)
1/2 t dried thyme, crushed
1-2 cloves of garlic, minced
1/2 t kosher salt
1/2 t fresh cracked black pepper
pinch of cayenne or smoked paprika (optional)
Heat medium skillet over medium heat. Add 1 T butter, mushrooms and onions. Sauté until soft about 7-10 minutes. Add garlic and cook for 30 seconds more. Remove mushroom mixture from pan and set aside. Add 3 T butter to pan and melt. Add flour and mix to combine, stirring constantly to cook the flour but not burn it. Cook for 2-3 minutes. Add milk with a whisk, 1/2 cup at a time. Mix until well combined. Increase heat to medium high until mixture boils then reduce heat down to medium-low and add mushroom mixture and spices. Cook, stirring frequently for about 7-10 minutes, until the sauce thickens and is ready to eat. Remove from heat and cover if your main dish is not quite ready.
We enjoyed this atop roast chicken and rice, alongside fresh kale salad.