Pig’s Foot Surprise

1. the evening before, clean carrots, peel onions, then cut into cubes and put in a large saucepan together with bay leaves and pig’s feet. Cover with cold water and bring to a boil. Simmer uncovered over medium heat for 2 ½ hours, skimming frequently. Set the pigs’ feet aside to cool. The following day, remove pigs’ feet from the clear soup, detach the protruding bones.

For the sauce, cover the dried mushrooms with hot water and soak for 30 minutes. Clean mushrooms, cut larger ones in half. Finely dice shallots. Melt butter in a saucepan, sauté shallots and mushrooms in it. Extinguish with white wine and cook. Add soaked mushrooms with mushroom water as well as the stock and boil to half. As a last step fold in creme fraiche, season with salt and pepper and cook strongly for another 10 minutes. Add the mushrooms to the sauce, bring to the boil briefly, then pour into 4 ovenproof bowls (750 ml each).

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