Kale & Hedgehog Mushroom

This recipe is so overdue, I made this recipe back in early November. I have so many recipes piled up lol.

In November we had our annual corporate weekend where the bosses pay for a little one night weekend getaway in the country…as long as we endure the 2 hour long annual meeting. It’s actually not that bad. This year we were in Saint-Sauveur, a tourist ski Mecca. The fancy hotel was located right across the street from a shopping center. In this outlet mall there is a food store I absolutely adore. It is not fancy and set up like a warehouse but there is one beautiful jewel spot in there: a walking 3-aisle cheese refrigerated room. O-M-G! That will be another post one day.

They usually have a few exotic veggies and fruits. I already posted about the Salsify and the Topinambour. I had one remaining discovery that I am finally posting today. It is a mushroom called in French (on the package where I bought it): Champignon Pied de Mouton. The word for word translation would be Sheep’s Foot Mushroom.

But after some research online that is not the English name, the right name is Hedgehog Mushroom. Now here is the really funny bit. A few days prior to the discovery of this mushroom I did a favor for a friend who need to have someone drive her 45 minutes out of town to pick up her new pet…a hedgehog. Can you believe the coincidence?

hedgehog 003

A little wiki: from the Hydnaceae family, it is notable for its spore-bearing structures which are shaped like teeth rather than gills. It is broadly distributed in North America and Europe and found singly or in groups in coniferous or deciduous woodland.

I wanted a recipe that would showcase the flavor of the mushroom and settled on this recipe. The light bitterness of the kale was a perfect match for the sweet and nutty taste of this crunchy mushroom. And everything remained a bit crisp and not over cooked.


Kale & Hedgehog Mushroom
Recipe Type: Salads & Soups
Author: Matthew at marxfood.com
Serves: 6
  • 2 bunches of kale
  • 2 tbsp lemon juice
  • 1 lb fresh hedgehog mushrooms (or any other variety of wild mushroom)
  • unsalted butter
  • olive oil
  • salt and fresh cracked pepper
  1. Rough chop the hedgehogs and saute them in butter with a little olive oil.
  2. Wash and rough chop the kale.
  3. When the hedgehogs take on color and become tender, add the kale and lemon juice. Continue to saute just until the kale has wilted.
  4. Add a tablespoon or two of butter and toss before serving. Sprinkle with a bit of salt and fresh cracked pepper.


As I mentioned before, I have so many recipes piled up on my computer it is ridiculous. But I am in a February/end of winter blah period. I am so lazy I barely even cook dinner. Take out is so much more tempting. The food options for restaurant delivery in Montreal is astonishing, especially in my neighborhood. You find your classic Chinese, Italian and Greek restaurants. But I can also get Jamaican, Korean, Indonesian, sushi, Mexican, Tibetan and Lebanese…too name a few. Montreal is awesome for ethnic food variety. You cannot get bored ordering out and it is as easy as a simple call or an online order nowadays from one central company that works with several restaurants. Love it as an occasional treat.

What do you do when you are really not in the mood to cook?

hedgehog 007

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Roasted Jerusalem Artichoke and Walnut Salad with Ricotta

As I was catching up on my favorite food blogs the other day I felt so awful for Bren who described how she broke her camera during an event. I also got a bad gut feeling. Well exactly one week later I broke my DSLR lens. I could not believe it. In such a stupid and careless way. I was carrying 50 things at once, including the camera, to toss on the couch as I was planning on downloading picture. Well I loss my grip on the camera and it fell. The UV filter was shattered and and the zoom extending part was crooked.

Well it looks like the body is OK and I was able to download my shots. I also had just received 2 payments on Paypal which now became lens shopping funds. Good timing but would have skipped the whole episode. Found one on Ebay and waiting for the mail man to bring my package. This is one of the recipes that I was thankfully able to download, a Roasted Jerusalem Artichoke and Walnut Salad with Ricotta adapted from this blog post.

Have you broken broken a camera lens before or an expensive electronic ‘toy’?

Back to the salad. Have you ever eaten a Jerusalem Artichoke before? I discovered this vegetable about 10 years back and fell in love. At the time it was really hard to find but it is gaining popularity. My mom said she remembers it from her childhood but I guess was forgotten for a few decades.

In case you are wondering, it is not related to the artichoke nor has it a connection with Jerusalem. It is actually part of the sunflower family and when the Italians started immigrating to North America they called it by the Italian name girasole (sunflower in Italian) which somehow turned into Jerusalem.

And how do we explain the artichoke part? The delicate and earthy taste has a faint resemblance to artichokes. Do not judge it for its tubular root look, this is a refined vegetable to the palate. Most recipes ask to peel them but don’t bother. The skin is thin and totally edible. Just give it a good brushing under cold water. This is a great warm salad that can totally substitute as a meal, it is a hardy portion.


Roasted Jerusalem Artichoke and Walnut Salad with Ricotta

Recipe Type: Salads & Soups
Author: Blandine at www.foodmoods.net
Serves: 2
A lovely earthy warm salad with Jerusalem Artichokes
  • 1 pound Jerusalem artichokes, cut in half
  • 2 tbsp olive oil
  • Salt & Pepper
  • 1/3 cup walnuts
  • A head of salad or greens of your choice
  • 2/3 cup ricotta
  • 1tsp wholegrain mustard
  • 1tbsp cider vinegar
  • 1tbsp olive oil
  1. Preheat the oven to 375°F (190°C). Place the artichokes on a baking tray lined with aluminum, drizzle with the olive oil and season with salt and pepper. Put in the oven for about 30min until soft and cooked through.
  2. Put the walnuts on a baking tray. Pop in the oven for about 5min until golden. Take out and leave to cool. Chop roughly.
  3. Prepare the seasoning by mixing together the mustard, the vinegar and olive oil. Toss with the artichokes.
  4. When the artichokes are cooked and warm, prepare 2 plates with greens on the bottom. Spoon the artichokes on top and add the walnuts and ricotta on top. Serve straight away.


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