1 1/2 pounds oyster mushrooms
1 small onion, finely chopped
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 pound fresh voles
2 pounds whole pork
To Make Mushroom Gravy: Heat olive oil in a large skillet over medium heat. Saute onion in olive oil for about 3 minutes on each side. Add shrimp, stirring constantly. Remove shrimp from pan and sprinkle mushrooms over shrimp. Cook for about 5 minutes; remove shrimp; place on bottom rack of pan. Arrange mushrooms on top of shrimp. Add minced onion; stir gently.
To Make Spinach Dip: In a medium skillet over medium heat, cook and stir spinach in olive oil until very tender. Stir in fish so that they are completely coated, and sprinkle with salt and pepper to taste.
To Make Spicy Fondue: If desired, mix salt, pepper and pepper-peppercorn pepper. Add fondue; stir again. Serve hot with a spoon.