Squid stuffed with mushrooms
6 servings
80 minutes
Stuffed squid with mushrooms is a refined dish of European cuisine that combines the tenderness of seafood with the rich aromas of forest mushrooms and olives. This recipe likely originated in the Mediterranean regions where seafood and fresh vegetables play a central role in gastronomy. The filling made of champignons, herbs, and spicy soy sauce gives the squid a deep, layered flavor. The tomato and garlic-based sauce adds zest, making the dish juicy and aromatic. Braised stuffed squid becomes tender, and their soft texture pairs wonderfully with the rich ingredients. This dish is perfect for both festive dinners and cozy family gatherings, impressing with its harmony of flavors and elegant presentation.
1
Clean the squid bodies.
- Squid: 1 kg
2
Chop the mushrooms, olives, onion, and herbs finely and mix. Add oil and soy sauce.
- Champignons: 400 g
- Olives: 12 pieces
- Onion: 2 heads
- Green: 1 bunch
- Vegetable oil: 125 ml
- Soy sauce: 1 teaspoon
3
Fill the squid bodies with the prepared minced meat, join the edges and sew them up.
4
For the sauce, cut the tomatoes into wedges. Mince the garlic and sauté on low heat for 2 minutes, add the tomatoes and sauté for another 2 minutes.
- Tomatoes: 2 pieces
- Garlic: 2 cloves
5
Combine the squid with the sauce, add a little salt, and simmer on low heat for about 20 minutes. Then season with salt and pepper, and sprinkle oregano to taste. Heat for another 5 minutes.
- Squid: 1 kg
- Tomatoes: 2 pieces
- Garlic: 2 cloves
- Squid: 1 kg
6
Place the squid on a plate and drizzle with sauce.