Setas al Crema con Bacalao - Boletus Wild Mushrooms with Cod

Setas al Crema con Bacalao - Boletus Wild Mushrooms with Cod


"This is a popular autumn and winter seasonal dish, between November and January in northern Spain; the Basque Country, Navarra and La Rioja. Boletus Eduli or Ceps are a common autumn wild variety of mushroom here in the Basque Country. One can employ domestic white mushrooms or Portobello, more common in the USA. See photo. Happy Holidays. Margaux Cintrano."
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1 1/2 hrs. servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. 1) wash boletus thoroughly and place in small skillet, shaking pan consistently; sauté in 1 tblsp or 2 tblsps of Evoo
  2. 2) simmer over low heat for 3 mins. or until mushrooms are tender and have not exuded their juices
  3. 3) remove with a slotted spoon and put in a glass bowl or a ceramic bowl
  4. 4) whisk the other ingredients together to combine thoroughly and pour over 3/4 of the mushrooms and marinate for 1 hour
  5. 5) In a food processor or with an electric mixer combine the cream and the drained boletus that have marinated
  6. 6) grill the cod on a hot skillet skin side up in Evoo
  7. 7) follow directions on packet of gelatine and add the 1/4 marinated mushrooms to the gelatine and combine; and then add to the finished top side of the cod
  8. 8) prepare the plate bed with the creamed boletus and then, place the grilled stove top cod on top
  9. 9) drizzle a bit of gelatine and a few boletus as in photo
  10. 10) serve with a lovely Pinot Noir or white sparkling wine or Cava, a sprinkle of fresh parsley and hot oven warm bread.


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