Home

Hake and Porcini Mushrooms

17/11/2023

I can provide you with a recipe to prepare a delicious hake with porcini mushrooms. Hake is a fish with a delicate flavor that pairs very well with the intense and slightly earthy tastes of porcini mushrooms. Here is how to prepare it:

Ingredients

  • 4 hake fillets (about 150-200 g each)
  • 200 g of fresh porcini mushrooms (or alternatively dried porcini mushrooms, previously soaked in warm water)
  • 2 cloves of garlic
  • Chopped fresh parsley to taste
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • Dry white wine (about 100 ml)
  • Wheat flour, for dusting the fish fillets (optional)

Preparation

  1. Start by cleaning the porcini mushrooms. If they are fresh, brush off the dirt and clean them with a damp cloth; if they are dried and you have soaked them, squeeze them well and slice them. Cut the mushrooms into not too thin slices.

  2. Heat some extra virgin olive oil in a large pan and add the whole or crushed garlic cloves, as per your preference, to flavor the oil. As soon as they start to brown, remove them and add the porcini mushrooms.

  3. Let the mushrooms cook for about 5-7 minutes, until they are golden and have released their water. Season with salt and pepper to taste.

  4. Meanwhile, if you wish, lightly flour the hake fillets. This will help create a golden crust when cooking.

  5. Add the hake fillets to the pan with the mushrooms, increasing the heat. Cook the fish for about 2-3 minutes per side, until it becomes golden and crispy.

  6. Deglaze with dry white wine and let the alcohol evaporate, then lower the heat and continue to cook covered for another 5-8 minutes, or until the fish is cooked through.

  7. At the end of cooking, plate the hake fillets and cover them with the porcini mushrooms. Sprinkle with chopped fresh parsley for a touch of freshness and color.

  8. Serve immediately, accompanied by a light side dish such as steamed vegetables or a simple salad.

Curiosity

Porcini mushrooms are a highly valued ingredient in Italian cuisine, so much so that they are often called “the king of mushrooms”. Their seasonality makes them a sought-after and appreciated product, especially in Piedmont and Tuscany where their collection is a real tradition.

Hake and Porcini Mushrooms