Summary

Ingredients

• 1 giant bovist, a little bigger than a soccer ball
• 1 large onion (s)
• 2 tablespoon oil, neutral
• 400 g sweet cream
• parsley
• chives
• 1 teaspoon, heaped paprika powder, noble sweet
• salt and pepper
• 1 pinch (s) sugar
• 500 ml poultry stock

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Instructions

1. Clean the giant bovist well. I washed it off under running water. It didn`t harm the mushroom taste. Carefully peel off the skin layer with a sharp kitchen knife. If necessary, cut out large feeding holes for animals. Cut into bite-sized pieces. Peel the onions and finely dice them.
2. Heat a large, wide saucepan with the oil and sweat the onion cubes in it. Add the mushroom cubes, mix in well and simmer slowly for about 10 minutes. Stir every now and then and pour the chicken stock over it. Reduce the broth to a good half, then pour in the cream. Reduce again until the desired consistency of the sauce is reached. Season to taste with salt, pepper, paprika and sugar.
3. Finely chop the parsley, cut the chives into fine rolls and stir in at the end so that they keep their beautiful color.
4. This mushroom convinced me with its full-bodied taste, its tender pulp and the appearance of cooked poultry meat.
5. I served it with rice and a light salad.