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Today I made a Korma with the kilo of Hedgehog Fungus (Hydnum Repandum) I picked earlier this week. I love cooking with these guys because they fill the kitchen with a gloriously sweet smell.
I'm not a fan of spicy food, hence making a Korma, but you could subsitute Hedgehogs for the chicken in your favourite taste-bud-destroying recipe.
Hedgehog Korma
Ingredients
1kg Hedgehogs, torn into pieces
200ml coconut milk (save any remnants)
Ginger, 2cm peeled and grated
2 cloves of garlic, crushed
6 Cardamom pod, bashed
2 tablespoons tomato puree
1 tablespoon cornflour
2 teaspoons garam masala
1/4 tsp dried crushed chillies
2 onions, finely sliced
50g cashew nuts
50g butter
60ml rapeseed oil
Method
Grind the garam masala, dried chillies and cashews in a food processor or pestle and mortar (I use a coffee grinder). Transfer to a large bowl.
Add the ginger, garlic, tomato puree, coconut milk, cardomom and Hedgehogs and mix well.
Cover and leave in the fridge to marinate (2 hours+).
Once marinated, contiue as follows:
Heat oil and butter in a large frying pan.
Fry onions until browned.
Add Hedgehog mixture and cook for 15 minutes, stirring frequently.
Mix together 3 tablespoons of coconut milk (or water if there's not enough left) with the cornflour.
Add to pan and cook for a further 5 minutes.
Season to taste and serve.
