Curly hen

Ingredients for 2 servings:

• 500 g mushrooms (curly hen, fat hen) after cleaning about 400 g
• 100 g butter
• 1 m.-sized onion(s)
• 1 salt and pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 shot of white wine
• 1 cup of crème fraîche or cream or sour cream
• 2 tbsp, heaped parsley, chopped or other garden herbs as desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Fat hen in white wine and cream sauce

Many recipes mention the considerable effort required to clean this mushroom. Considering the weight of the Curly-tailed Hen, however, I believe the cleaning effort is comparable to that of other mushrooms. However, the excellent, distinctive, slightly nutty flavor of this mushroom would justify a greater cleaning effort. Process the mushroom within 48 hours (preferably immediately) after “harvesting,” because otherwise it will lose quality and dry out at the edges, even with refrigeration. I divide the Hen into “inner parts” and “outer parts.” Outer parts usually require less cleaning. Inner parts (discard the stem if necessary) require more intensive cleaning. Although recipes recommend avoiding the use of water during cleaning, I don’t believe this is the case. Even in nature, the mushroom is likely exposed to water (rain)! I break off pieces about 3 x 3 x 3 cm in size and rinse them under running water. A brush is useful for cleaning the inner parts. Heat the butter in a pan over medium heat and sauté the onions until golden brown. Add the mushrooms; they will soon release some of their liquid. Simmer for about 5 minutes, stirring occasionally. Pour in a splash of wine and reduce again. Add the seasonings. Stir in the cream or crème fraîche, then do not allow to return to a boil. Season to taste, sprinkle with herbs, and serve. I served it with bavette this time. Other side dishes would certainly also go well with it. Some recipes using the curly-legged chickpea use ingredients like garlic or Parmesan cheese. However, both will alter the “actual flavor” of the mushrooms.