Pork Loin with Mixed Mushrooms

Soak the dried mushrooms in 250 ml of lukewarm water the evening before. Clean the fresh mushrooms with a knife, brush and damp kitchen paper. Rinse off the room temperature medallions, pat dry, parry, plate, cut in half and chop. Dice the bacon. Peel and halve shallot and cut into thin slices. Prepare the remaining ingredients. Pour the soaked mushrooms into a coffee filter, which is attached over a measuring cup, and allow to drain thoroughly. Pick up soaking water. Vigorously squeeze the mushrooms in the filter. At the end of the boil rinse off the parsley, spin dry, pluck the leaves and finely chop them.

Heat the oil moderately in a saucepan and fry the strips vigorously in portions. Add the bacon and leave it out, add the shallot and sauté (stir). Now put the mushrooms in the pot and stir-fry for about 5 minutes. Add the tomato paste and roast, season with salt and pepper and deglaze with the mushroom soaking water. Minimize the heat and simmer with the lid on for approx. 15 minutes. Stir in the cremefine, seed as desired, simmer for a few more minutes, season to taste again, remove from the "fire" and fold in the parsley. Cook the pasta at the right time according to the instructions on the package, pour it into a clag and drain thoroughly.

Place pasta in a nest on preheated dinner plates, decorate the mixed mushroom dish in the nest and enjoy.