I sent my husband out for groceries at Plum Market — cremini mushrooms topping the list. He returned with four varieties of mushrooms, for fear of screwing up. I was delighted, albeit troubled he thought a fungi mistake could precipitate a domestic dispute. (Mental note: No more slinging sauce-laden whisks in hubbie's direction.)

I was especially excited with the hedgehog mushrooms; I don't cook with them often. They have a mild flavor, and their texture reminds me of shrimp. I wanted to keep the recipe simple so we could appreciate the subtle attributes of this mushroom varietal.

Hedgehogs are also known as pig trotter mushrooms as they resemble pigs feet. I'm a fan of Pig Trotter Soup, which I enjoyed as a child, and think these mushrooms would be a delicious addition to the soup.

Last night's leftover red wine will work for a marinade, and I have a few rosemary sprigs roaming around the back of my fridge; those flavors were sufficient.

Yield: 4 servings
Marinade Time: 2-3 hours
Active Time: 15 minutes
Bake Time: Approx. 15 minutes

Ingredients:

4 skinless and boneless chicken breasts
1-2 cups red wine*
1/4 cup plus 1 tablespoon olive oil
1 teaspoon butter
2 tablespoons minced shallot
1/2 pound hedgehog mushrooms, wiped clean, woody ends removed
1 teaspoon fine chopped rosemary

*I used leftover wine from the night before.

Directions

1. Preheat oven to 350 degrees. Whisk wine and olive oil together. Season to taste with kosher salt and freshly ground pepper. Marinate chicken in mixture 2-3 hours.
2. Pat chicken breasts dry. Heat remaining oil in a large, heavy-bottomed sauté pan over medium-high heat. When oil is hot but not smoking, sear 3 minutes each side or until golden brown. Remove and place chicken on an oiled, foil-lined baking sheet on center rack of oven.
3. Bake 10-20 minutes, depending on thickness of breast or until juices run clear when pricked with the tip of a sharp knife.
4. While chicken is baking, deglaze pan juices with 1/4 cup of marinade and whisk until reduced to a tablespoon. Reduce heat to low and add butter and remaining tablespoon olive oil to pan. Sauté shallot until softened and just fragrant then stir in mushrooms and rosemary. Cook until just tender, season to taste with kosher salt and freshly ground pepper. Serve over chicken breasts.