Hedgehogs are considered not quite edible mushrooms. Not everyone is familiar with its nutritious and useful components, which remain in it even after processing. There are quite a few ways to process the hedgehog mushroom: salting, pickling and drying. After boiling this mushroom, its unusual aroma and bitter taste almost disappears. At the stage of selection of the collected mushrooms, only young, strong and elastic mushrooms get into the batch, the old ones are immediately eliminated. Young mushrooms are not so tough, have a velvety surface and do not have a strongly pronounced bitter taste. Dried blackberries are more used as a seasoning to add piquancy. The specific taste is slightly present even after processing, but in combination with other components in the dish is very unusual and is often used for cooking in a restaurant.