Porcini Mushroom Polenta with Roasted Pork Fisherman

Soak the mushrooms in 400 ml lukewarm water for 20 minutes. Squeeze well and cut coarsely. Strain the porcini water through a coffee filter and simmer with garlic, ½ shallot, rosemary and thyme for 5 min. over medium heat on low heat, infuse for 10 min. Then remove garlic, kitchen herbs, shallot again. Season with salt and pepper and let the stock boil. Add polenta semolina and stir until smooth. Add the sliced mushrooms and cook for 10-15 minutes, stirring a few times with a wooden spoon. Add the butter, fold in. Just before serving, fold in the whipped cream and sprinkle with Parmesan.

Cut the pancetta slices in half diagonally and quarter the mushrooms lengthwise. Cut the oyster mushrooms into 4-5 cm pieces.

Finely dice the shallots and garlic, and cut the scallions diagonally into 1/2 cm pieces. Roughly chop the parsley leaves and sage leaves, cut the chives into fine rolls.

Heat half of the olive oil and fry the pancetta until golden brown. Remove, keep warm. In the remaining olive oil, sear the pork tenderloin slices on both sides, season with salt, season with pepper, keep warm. In the same frying pan, sauté the mushrooms with shallots and garlic. Add the butter and fry the mushrooms vigorously.

Then add the spring onions, pancetta, pork fritters, chopped parsley, chives and

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