Fat Hen in Cream Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Bread dumplings or hash browns go well with it. It also tastes good with a pink grilled fillet of beef.
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