Tilapia with dried porcini mushrooms recipe
Porcini (the plural form of porcino) is the Italian name for the Boletus edulis mushroom that grows in Europe and North America. This popular food mushroom is also sold under the names King bolete, Penny bun, Vargánya, Cep and Cépe.
- 1 ounce of dried porcini mushrooms
- Warm water to rehydrate the mushrooms
- 2 tablespoons butter
- 2 (4 ounce) fillets tilapia, halved
- Salt to taste
- Ground black pepper to taste
- 1 tablespoon lemon zest
- 2 limes
- 2 green onions
- Place the dried porcini mushrooms in a bowl and cover them with warm water.
- Let the mushrooms soak for roughly 20 minutes in order to rehydrate them.
- Chop the rehydrated mushrooms.
- Place 1 tablespoon of butter in a skilled and melt over medium strong heat.
- Place the tilapia fillets in the skillet and add salt and pepper to taste.
- Sprinkle the fillets with ½ tablespoon of lemon zest.
- Squeeze the juice from one of the lime fruits over the fish.
- Cook for 5 minutes.
- Turn the fillets over.
- Add the other tablespoon of butter.
- Chop the green onions and add them to the skillet together with the chopped porcini mushrooms.
- Add more salt and pepper if you want to.
- Add the rest of the lemon zest and squeeze the juice from the other lime fruit over the fish.
- Continue to cook until the tilapia can be easily flaked using a fork. This will normally take around 5 minutes.
1. O. niloticus
2. O. aurea
3. O. mossambicus
4. O. urolepis hornorum
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