Wide spread in North America, the hedgehog mushroom belongs to a group of fungi that produce their spores on spines instead of gills. It is found singly, in large groups, or in fairy rings, in the leaf litter underneath both deciduous and coniferous trees mainly in autumn so is often available after other mushrooms have disappeared. The mushroom stands two to four inches tall and has a cap 2 to 6 ½ inches across. The cap is creamy white to yellowish brown, lumpy, smooth, and dry with an inrolled fragile margin. The underside of the cap consists of long fragile spines than run down the stem. They are white when young but become tinted with brown or red with age. The thick fleshy irregular stem can be up to four inches long and is white at first but becomes brownish with maturity. The spores are white.
Young hedgehog mushrooms are considered a good choice for eating. The flesh is firm and crunchy, with a peppery flavor and fruity fragrance. It absorbs flavors and liquids well, and can be, sautéed, pickled, or dried. As it ages, the mushroom develops a bitter taste and tougher texture that can be overcome by blanching and prolonged cooking.
Although there are look-alike mushrooms, none of them are poisonous. When collecting mushrooms in the wild, however, the advice of an expert should be sought before eating them.
Photo Credit: Borch3kawki at the Polish language Wikipedia