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