Rustic Lunch

Lately I buy ingredients without a clear idea what I am going to cook. That is exactly how it was yesterday. I have seen beautiful chanterelle mushrooms, however I have no experience with them so I also bought two beautiful king trumpet mushrooms, just to be on the safe side. There was piece of pork tenderloin in the fridge, so now I only had to combine them. I remembered that I have seen somewhen on tv that they prepared meat in salt dough. This is something that I wanted to try since long, and today it was the day to do so. To pimp it up, I decided to add some hay. The pork was very tender and harmonised beatifully with the mushrooms in an improvised sauce. I served it with polenta, but instead stirring the cheese into the polenta I added it to the mushroom sauce.


Ingredients:
1 pork tenderloin
300 g flour
300 g coarse salt
3 egg white
2 handful of hay
200 g chanterelle mushroom
2 king trumpet mushroom
2 tablespoon butter
1 shallot
50 ml white wine
100 ml chicken stock
200 ml heavy cream
3 tablespoon grated parmesan
2-3 thyme twigs
salt, pepper

Knead a dough out of egg whites, salt and flour. Roll out and place hay, meat and hay on it. Cover with another piece of dough and bake for 40-50 minutes on 180°C. Slice mushroom.
Heat butter, add chop shallot and mushroom, fry for 3-4 minutes, add wine and let it absorb. Add chicken stock and thyme, cook for a minute, add heavy cream and parmesan, let it reduce a bit. Season with salt and pepper. Serve with polenta.