Hydnellum species Hydnellum spp.
inedible
They are tough and corky, often grow fused together and have brown spines; their flesh is zoned. Inedible. Many species are rare and on Red Lists, so leave them standing.
Identification in 5 steps
The terracotta hedgehog is a small, orange-reddish tooth fungus with a slender, central stem. Unlike the wood hedgehog, its spines do not run down the stem. It is edible and used like the wood hedgehog.
SeasonJuly to November
Spore printwhite to ochre-yellowish
FamilyHydnaceae
- Cap. The cap is smaller than in the wood hedgehog, strongly orange-red to reddish brown, felty when young and later bald.
- Underside. Instead of gills it bears crowded, brittle, pale to orange-brownish spines that do not run down the stem.
- Stem, ring and volva. The stem is slender, solid and central. There is no ring and no volva.
- Smell and taste. The flesh is brittle and sometimes tastes bitter with age.
- Flesh and colour change. The flesh is unzoned; it shows no zoning as in Hydnellum species.
Lookalikes
Instead of gills it bears brittle, pale spines on the underside. The similar tooth fungi are edible or inedible. In Europe there are several similar hedgehog species that are hard to tell apart.
Golden chanterelle Cantharellus cibarius
edible
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It has forked ridges instead of spines and smells fruity of apricot. Also edible.
View on the mapWood hedgehog Hydnum repandum
edible
It is larger and a paler buff yellow, its stem is often lateral and its spines run down the stem slightly. The most reliable feature: in the terracotta hedgehog the spines do not run down. Also edible.
View on the mapSide by side
| Terracotta hedgehog | Hydnellum species | Golden chanterelle | Wood hedgehog | |
|---|---|---|---|---|
| Cap | orange-red to reddish brown, small, 2 to 6 cm | whitish to brown, often fused together | egg-yolk yellow, funnel-shaped | bun yellow to pale orange-ochre, 3 to 15 cm |
| Underside | pale to orange-brownish spines, do not run down the stem | brown spines | decurrent, forked ridges | whitish to pale yellow spines, run down the stem slightly |
| Stem | slender, solid, central | short, corky | same colour, solid | short, thick, often lateral |
| Flesh | fleshy, brittle | tough, corky, zoned flesh | firm, fibrous | fleshy, brittle |
| Edibility | Edible | inedible | edible | edible |
Habitat & Season
Grows on the forest floor, rarely on rotting wood. No reliable information.
Host trees
Deciduous and coniferous trees, with which it forms ectomycorrhiza.
Season
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
possible good main season
Main season in late summer and autumn.
Mushroom regions with a daily forecast
There are no records per region for this species yet. The country pages lead to all regions with a daily forecast.
Chance near you
How good are the chances of finding this species where you are right now? We calculate it from weather, soil moisture, altitude and forest at your location.
Safety
Never eat a mushroom you have not identified with certainty. Only eat mushrooms you have identified beyond doubt, and always cook them thoroughly.
Advice for your country
Ireland
Poison centre:
National Poisons Information Centre (public line)(01) 809 2166
Emergency: 112 · 999
Germany
Poison centre:
Emergency: 112
Mushroom advice: DGfM: find a mushroom expert. Certified mushroom experts of the German Mycological Society (DGfM).
Collecting rules: Mushrooms that are not specially protected may be collected in small quantities for personal use unless a protected area or ban applies. Certain specially protected edible species (e.g. cep, chanterelle, birch bolete) may be collected in small quantities for personal use.
Austria
Poison centre:
Vergiftungsinformationszentrale (VIZ)01 406 43 43
Emergency: 112 · 144
Mushroom advice: Austrian Mycological Society (ÖMG): mushroom advice. Mushroom advice by the Austrian Mycological Society or regional services such as municipal market offices.
Collecting rules: At most 2 kg of mushrooms per person per day unless the forest owner has prohibited collecting; organised collecting events are prohibited. Additional state rules apply (collecting hours, closed seasons), e.g. Carinthia, Tyrol, Vorarlberg, Salzburg.
Conservation and collecting rules
Not specially protected.
In the kitchen
Fried or in sauces when young. In older specimens, strip off the spines, as they taste bitter. Cook for at least 15 minutes.
No reliable information on drying.
- Never eat wild mushrooms raw, and always cook them for at least 15 minutes.
- Use only young, fresh, maggot-free mushrooms that you have identified with certainty.
- Carry mushrooms in an airy basket, not in plastic bags, and process them on the same day.
Frequently asked questions
Is the terracotta hedgehog edible?
Yes, it is edible and used like the wood hedgehog. Older fruiting bodies can taste bitter. Like all wild mushrooms, eat it only when cooked thoroughly.
How does it differ from the wood hedgehog?
It is smaller, a stronger orange-red, has a slimmer, central stem, and its spines do not run down the stem.
What can it be mistaken for?
For the edible wood hedgehog and the golden chanterelle, and for inedible Hydnellum species, whose flesh is tough and zoned.
Related species
- Wood hedgehog Hydnum repandum
- Golden chanterelle Cantharellus cibarius
- Winter chanterelle Craterellus tubaeformis
- Horn of plenty Craterellus cornucopioides
- Amethyst chanterelle Cantharellus amethysteus
- Velvet chanterelle Cantharellus friesii
Sources
Photo credits
- Photo: Strobilomyces · CC BY-SA 3.0 · Wikimedia Commons
- Hydnellum species: Photo: amadej trnkoczy (amadej) · CC BY-SA 3.0 · Wikimedia Commons
- Golden chanterelle: Photo: Puchatech K. · CC BY-SA 3.0 · Wikimedia Commons
- Wood hedgehog: Photo: Archenzo · CC BY-SA 3.0 · Wikimedia Commons
No substitute for having your finds checked in person. No guarantee of accuracy. Updated: 17.10.2026.