Fungi good to eat, most familiarly Hydnum repandum, the hedgehog mushroom. Cooking suits it best, since raw specimens taste bitter. Like all wild mushrooms, it demands confident identification before eating, since toxic lookalikes exist, and proper cooking both develops its flavour and addresses any heat-labile concerns. Its toothed underside — tiny spines instead of gills — makes the hedgehog mushroom one of the easier wild species to recognize, which adds to its popularity among foragers in Europe and North America.