Hedgehog curry

Hedgehog curry

Hedgehog curry

  • Preparation: 5 min
  • Cooking: 15 min
  • Portions: 4

Ingredients

  • 300g of fresh coarsely chopped hedgehogs or replace by 30g of dried russules homard and 200g of fresh paris mushrooms
  • 1 Ts. vegetable oil
  • 1 Ts. Indian curry paste
  • 200 ml coconut milk
  • 3 chiselled green onions
  • Juice of 1/2 lemon
  • 2 Ts.chopped coriander

Preparation

In a pan on medium heat, sauté the mushrooms in oil for 10 minutes, add salt. Then add the green onions and let them sweat for 2 minutes. Add the lemon juice, the curry paste and mix. Sprinkle with the coconut mils and stir. Reduce the heat and let cook for 2 minutes. Add the coriander. Serve on the Matsutake rice (see recipe).

English