Dried sheep's feet

*Product available in Quebec only. Click here for more information.

Sheep's feet are a treasure of our forests. In Quebec, several types of hydnum are called sheep's feet, including Hydnum Albidum, Hydnum Neorepandum and Hydnum Subtilior, all of which are excellent edibles. A more precise differentiation of the species is underway at the DNA level in various research institutes. They are recognized by their spines under the cap, and their white to orange color.

How to use it in cooking:

Dried, they must be rinsed well before plunging them into a broth or simply boiling water (which is no longer on the heat) for at least ten minutes. They can then be chopped to use in many dishes, sauces or soups, as well as the resulting broth.

Some examples:

• Forest sauce
• Stews and dishes in sauce (Beef bourguignon, chicken with mushrooms, etc.)
• Pasta and spaghetti sauce
• Stuffing for poultry, meat or fish rolls.