Bring dried mushrooms and white wine to a boil and then simmer for about 20 mins until mushrooms rehydrate and are fragrant. Carefully strain and reserve straining liquid – let it settle. Reserve mushrooms.
Chop 5 cloves of garlic with 2 tbsp of Olive Tapenade. Set aside.
In a generous amount of olive oil, sauté onions until slightly carmelized over medium to high heat.
Add seasoning to flour. Roll pork cubes in seasoned flour until lightly coated (shake excess flour off) and add to onions, in batches if necessary.
When the meat is browned, remove it and the onions and then bring the heat to high. Add a bit more olive oil and then add the fennel, carrots & celery. Cook over high heat until vegetables are slightly softened, then add back the pork & onions, and the mushrooms, tomatoes, mushroom stock, reserved wine, and olive & garlic mixture. Simmer for 2 hrs.
Make picada by mixing chopped parsley, 2 tbsp olive oil, walnuts and 5 cloves of garlic in food processor until a rough paste is created.
Serve stew with warm bread and top with dollops of picada and tapenade.