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Ragout of Hedgehog Mushrooms with Tangerines and Curry

From the book A Cook’s Book of Mushrooms by
Serves 4


Tangerines give this dish a citrusy burst in the mouth.


3 Tbsp. extra-virgin olive oil
2 small onions, finely chopped
1 lb. fresh hedgehog mushrooms
~ Juice of 1 orange
½ tsp. dried savory
1 tsp. curry powder
1 tsp. salt
¾ cup heavy cream
3 tangerines, peeled and sectioned into small pieces, pith removed as best as possible


  1. Place the oil in a large saucepan over medium heat. Add the onions and sauté until just barely soft, about 3 minutes. Add the mushrooms and continue to sauté for 5 minutes more.
  2. Add the orange juice, savory, curry powder, and salt, and heat for 1 minute. Add the cream and heat until the mixture begins to thicken. Add the tangerine sections and heat for 2 minutes more. The mixture should be thickened enough so that the sauce does not run. If not, continue to heat until it reaches that point. Serve immediately.

Related article: Foraging how-tos

This content is from the book A Cook’s Book of Mushrooms by Jack Czarnecki.

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