Hedgehog curry

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).