PLATE XXVII
Hydnum Repandum.
THE HEDGEHOG MUSHROOM
Hydnum repandum
Characters and qualities
In this species, figured on Plate 27, bearing somewhat the contour of an Agaric, the spines are all confined to the lower surface of the expanded cap. The general color of the upper surface is buff, generally very pale, occasionally almost white. The spines being of similar hue, this color and the smoothness of texture have suggested the common popular English name of "doeskin mushroom." The flesh is firm and white or creamy, turning brownish when bruised. Its sweet but slightly pungent or peppery taste when raw disappears in cooking. It is quite frequent in our woods, and if fresh and free from insects may be eaten without the slightest hesitation. It is a species highly favored on the Continent, where the surplus yield is habitually dried and kept for winter use. The hot flavor of the raw Hydnum was formerly sufficient to brand it as poisonous, Roques, I believe, having been the first to demonstrate its edibility, and Dr. Badham to distinguish its mimetic flavor—"Hydna as good as oysters, which they somewhat resemble in taste."
Variations and varieties