Hedgehog Mushroom, Green Garlic, Pistachio Relish
This relish accentuates the wild Hedgehog mushroom’s delicate woodsy flavor with a backdrop of spicy green garlic and pistachio’s round buttery crunch. When wilted, the creamy yellow and orange ‘shroom turns brown as the flavor gets concentrated and the water in the flesh evaporates.
Hedgehogs have a long growing season and are widely available for a wild mushroom. These fungal gems also contain high levels of vitamin D and selenium (Baldy).
Spoon the relish over the crispy skin of pan-roasted chicken breasts or thighs, marinated tofu, or a juicy rib-eye steak. You can prepare this relish ahead of time and store it in the refrigerator, but don’t add in the chopped pistachio until right before serving—this will help retain its crunch.
1.5 cups, sliced Hedgehog mushrooms
1 tablespoon olive oil to cook the Hedgehogs
1 tablespoon, roasted and chopped pistachios
1 teaspoon, chopped sage
1 teaspoon chopped Castelvetrano olive
1 teaspoon finely chopped green garlic (or shallots)
¼ teaspoon Balsamic vinegar
1 tablespoon extra virgin olive oil to finish
Salt, to taste
1. Heat up a medium fry pan on high heat, add the olive oil, and throw in the sliced Hedgehogs.
2. Shake the pan and stir the Hedgehogs as they cook. They will lose their liquid and then start to brown. Once the liquid is released, turn the heat down to medium. Aim for a slight golden brown. This should take about 5 minutes.
3. Right before the Hedgehogs are done cooking, add in a pinch of salt and the green garlic (or shallots), cook them for 1-2 minutes, and then add in the chopped sage for a final minute of cooking.
4. Set the pan aside to cool.
5. Once the pan is cool, add in the Balsamic.
6. Right before serving, add in the chopped pistachios.
Baldy, Meagan. "Fall in Love with Fungus." News from Native California, vol. 29, no. 3, Spring2016, p. 19. EBSCOhost,proxy.deltacollege.edu:8080/login? url=http://search.ebscohost.com/login.aspx?direct=t rue&db=aph&AN=113773061&site=eds-live&scope=site.
This relish accentuates the wild Hedgehog mushroom’s delicate woodsy flavor with a backdrop of spicy green garlic and pistachio’s round buttery crunch. When wilted, the creamy yellow and orange ‘shroom turns brown as the flavor gets concentrated and the water in the flesh evaporates.
Hedgehogs have a long growing season and are widely available for a wild mushroom. These fungal gems also contain high levels of vitamin D and selenium (Baldy).
Spoon the relish over the crispy skin of pan-roasted chicken breasts or thighs, marinated tofu, or a juicy rib-eye steak. You can prepare this relish ahead of time and store it in the refrigerator, but don’t add in the chopped pistachio until right before serving—this will help retain its crunch.
1.5 cups, sliced Hedgehog mushrooms
1 tablespoon olive oil to cook the Hedgehogs
1 tablespoon, roasted and chopped pistachios
1 teaspoon, chopped sage
1 teaspoon chopped Castelvetrano olive
1 teaspoon finely chopped green garlic (or shallots)
¼ teaspoon Balsamic vinegar
1 tablespoon extra virgin olive oil to finish
Salt, to taste
1. Heat up a medium fry pan on high heat, add the olive oil, and throw in the sliced Hedgehogs.
2. Shake the pan and stir the Hedgehogs as they cook. They will lose their liquid and then start to brown. Once the liquid is released, turn the heat down to medium. Aim for a slight golden brown. This should take about 5 minutes.
3. Right before the Hedgehogs are done cooking, add in a pinch of salt and the green garlic (or shallots), cook them for 1-2 minutes, and then add in the chopped sage for a final minute of cooking.
4. Set the pan aside to cool.
5. Once the pan is cool, add in the Balsamic.
6. Right before serving, add in the chopped pistachios.
Baldy, Meagan. "Fall in Love with Fungus." News from Native California, vol. 29, no. 3, Spring2016, p. 19. EBSCOhost,proxy.deltacollege.edu:8080/login? url=http://search.ebscohost.com/login.aspx?direct=t rue&db=aph&AN=113773061&site=eds-live&scope=site.
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