Hydnoid fungi 

The hydnoid fungi (Hydnum) are part of the order of Aphyllophorales and a great choice for beginners. Hydnoid fungi are easy to distinguish and there are no poisonous mushrooms that look similar. The mild-tasting young hydnoid fungi are great for cooking and can simply be diced and fried in a pan. You don’t need to remove the spines. .

Characteristics

Hydnoid fungi grow everywhere in Finland, most commonly in Southern and Central Finland. The terracotta hedgehog, a type of hydnoid fungi, can also be found in birch stands growing on fell slopes. Hydnoid fungi are particularly fond of old spruce and mixed forests with an undergrowth of thick, moist moss. Hydnoid fungi often appear in groups from July to late autumn. 

The cap of the sweet tooth (H. repandum) has an irregular shape and a diameter of 5–15 cm. The surface is creamy white, dry and smooth. The underside of the cap reveals the most important distinguishing characteristic of the hydnoid fungi: the fragile spines. Some of them spread to the top of the stem. The stem is yellowish white and sturdy. The flesh is white or yellowish and cheese-like. From above, the sheep polypore looks similar to the sweet tooth but does not have spines under the cap. 

There are several species of terracotta hedgehogs (H. rufescens) in Finland. All of them are edible and can be picked alongside the sweet tooth. They look similar to the sweet tooth but have an orange tinge and are usually smaller and even more fragile. The spines of the terracotta hedgehog do not spread to the stem like in the sweet tooth. 

The large shingled hedgehog (Sarcodon imbricatus) is a common mushroom in the spruce forests of Southern and Central Finland. The grey surface of the cap has sharp scales and the underside reveals a dense cluster of greyish spines. Even when young, the mushroom tastes bitter and cannot be used for food. The scaly tooth fungus (S. squamosus) has a darker cap, grows in pine heathlands and can be used for cooking. Both of these mushrooms are also used for dyeing. 

Use

In addition to the traditional mushroom salad, the woolly milkcap is an excellent choice for soups, sauces, stews, casseroles and game dishes. In rainy summers, the woolly milkcap may pop up as early as July. Like other milkcaps, its best season is usually from mid-August to late September.

Preparation

Pick your hydnoid fungi when young as that is when they taste the best and are less maggoty. When the mushrooms get older, they turn bitter. The hydnoid fungi can simply be diced and fried on a pan. You don’t need to remove the spines. Cook the mushrooms thoroughly. This prevents bitterness and makes them easier to digest for those prone to gastrointestinal symptoms. 

Preservation

Hydnoid fungi can be sliced up and dried, marinated or frozen.