Fat Hen in Cream Sauce

Summary

Ingredients

• 750 g mushrooms (Fette Henne or Krause mother hen), cleaned
• Butter, or margarine, for frying
• 1 medium onion (s), finely chopped
• 2 medium clove (s) garlic, finely chopped
• 50 g bacon, lean, finely diced
• 1 a few stalks parsley, chopped
• 1 cup sweet cream
• salt
• White pepper from the mill
• nutmeg

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Instructions

1. The Fette Henne or Krause mother hen is a bath sponge-like-looking mushroom that grows in symbiosis with pine trees on sandy soil. It has a nutty taste and a waxy, firm consistency, which is largely retained during cooking. 1 kilo of fresh mushrooms (= 750 g cleaned) make a full meal for 4 people.
2. Wash the mushrooms under running water. The easiest way to do this is to cut them straight into bite-sized pieces for cleaning. Then drain in the sieve.
3. Sauté the onion and garlic until translucent, then fry the bacon. Add the mushroom pieces and sauté over medium heat for 5-8 minutes, then simmer for another 3-5 minutes on reduced heat. Add the cream and reduce for another 5-8 minutes. Season with parsley, salt and pepper and, at the end, with nutmeg.
4. Bread dumplings or hash browns go well with it. It also tastes good with a pink grilled fillet of beef.