Hedgehog Stroganoff – British Crown Dependency Jèrriais Royals with Lion’s Mane ‘Shrooms

Name: Hedgehog Stroganoff – British Crown Dependency Jèrriais Royals with Lion’s Mane ‘Shrooms
Total time: 1200 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 50 g salted butter; 250 g lion's mane mushrooms torn into bite-sized pieces; 3 cloves garlic, peeled and crushed; 2 sprigs rosemary; 3 sprigs sage; 1 sprig thyme; 1/4 tsp Aleppo chilli flakes; 60 ml English white wine; 60 ml vermouth; 2 tbsp balsamic vinegar; 1 tbsp ricotta; Freshly ground salt and pepper; 450 g Jersey Royal potatoes; sprig mint; To serve:; roasted vege such as courgette; fresh chives, finely chopped

Laura @FeelBetter

Milton Keynes, England

Lion’s mane has become all the rage here especially with more mature women who are scared of losing their marbles (too late for me!). This fungus is a nootropic and has been prescribed for neurological conditions since the 15th century. I find it fascinating, almost alien-like with its furry spines but yet elegant and beautiful. It looks like a lion’s mane, but it’s named after a hedgehog.

The usual method is to pan fry but I have enveloped it in a buttery stroganoff-style sauce and served on a bed of Jersey Royals.

The Jersey Royal potato originates from the island of Jersey, a British Crown Dependency (but not part of the UK) situated in the English Channel 14 miles west of the Cotentin peninsula of France and 85 miles from the south coast of England.

The delicate flavour of this kidney-shaped potato with its paper-thin skin was developed in 1878 by a farmer called Hugh de la Haye. The potato is so unique that it has an EU Protected Designation of Origin and is exclusively grown on this island. It is nicknamed ‘the champagne of potatoes’ and has a very sweet, earthy and subtly nutty flavour due to the microclimate in which it grows.

Butter is the perfect match for both the lion’s mane and the spuds so I have used this as the base for the sauce and added ricotta, fresh herbs, balsamic vinegar and, as a nod to Entente Cordiale, English wine and a splash of French vermouth. Note: It is illegal to collect lion’s mane in the UK, penalty is gaol! #August2026 #CA2025

The usual method is to pan fry but I have enveloped it in a buttery stroganoff-style sauce and served on a bed of Jersey Royals.

Laura @FeelBetter

Milton Keynes, England

The usual method is to pan fry but I have enveloped it in a buttery stroganoff-style sauce and served on a bed of Jersey Royals.

Saved

Ingredients

20 minutes

2 servings

1 tbspolive oil
50 gsalted butter
250 glion's mane mushrooms torn into bite-sized pieces
3 clovesgarlic, peeled and crushed
2 sprigsrosemary
3 sprigssage
1 sprigthyme
1/4 tspAleppo chilli flakes
60 mlEnglish white wine
60 mlvermouth
2 tbspbalsamic vinegar
1 tbspricotta
Freshly ground salt and pepper
450 gJersey Royal potatoes
sprigmint
To serve:
roasted vege such as courgette
fresh chives, finely chopped

Saved

Steps

20 minutes

1

Jersey Royals: Rub the skins off the Jersey Royals and place in a pan of boiling salted water. Add a sprig of mint and cook until fork tender. Images: Jersey Royals being grown on the hillside next to La Hougue Bie and a stall selling them near the beach.
2

Lion’s Mane: Put a skillet on medium heat and add a tablespoon of butter and a tablespoon of oil. Add the lion's mane mushroom to the pan and sear on both sides until lightly golden.
Add the garlic and herb sprigs along with the chilli flakes to the pan and add the remaining butter. Baste the mushrooms with the butter. Remove the mushrooms from the pan leaving the sauce and herbs.
3

Sauce: To the pan add the wine and vermouth and stir to cook off the alcohol. Once it has reduced, stir in the ricotta, season with salt and pepper and stir in the balsamic vinegar. Add the mushrooms back into the pan and cover. Cook vegetables.
4

To plate: Divide the potatoes between two plates. Top with roasted vegetables. Pour over the mushroom sauce and sprinkle with chives.