Squid stuffed with mushrooms
8 servings
60 minutes
Stuffed squid with mushrooms is a gourmet dish of Italian cuisine that combines the delicate taste of seafood with the rich forest notes of mushrooms. In Italy, such stuffed dishes are often found in festive and family menus due to their rich flavor and impressive texture. The squid undergoes a quick thermal treatment first, making it soft and elastic, then filled with a fragrant stuffing of sautéed mushrooms, vegetables, and eggs. Baking in foil with olive oil and fresh herbs adds extra juiciness to the dish. Italians love to serve such squid with white wine and fresh bread to highlight their delicate taste. This magnificent dish will delight not only gourmets but also those who appreciate unique seafood.
1
Boil the eggs.
- Chicken egg: 6 pieces
2
Finely chop the onion, grate the carrot on a coarse grater, sauté the onion in a dry pan until translucent, then add the carrot and cook until soft.
- Onion: 2 pieces
- Carrot: 2 pieces
3
Chop the mushrooms finely, sauté separately in a non-stick pan until they release juice and excess liquid evaporates.
- Champignons: 400 g
4
Mix the sautéed onions and carrots with mushrooms, add finely chopped boiled eggs and green onions, grate cheese on a coarse grater, add yogurt and mix well, season with salt and pepper to taste.
- Chicken egg: 6 pieces
- Green onions: 0.5 bunch
- Cheese: 200 g
- Natural yoghurt: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Thoroughly rinse the squid bodies with cold water, completely clean them, and remove the membrane (I had Argentine squids, which were sold already cleaned).
- Squid: 8 pieces
6
Dip the cleaned carcass in boiling salted water with peppercorns and bay leaves for 10 seconds.
- Salt: to taste
- Ground black pepper: to taste
7
Wait for the water to boil again and do the same with the second and subsequent pieces.
8
Fill the prepared bodies 2/3 with filling (if the filling falls out, you can secure the edges of the squids with toothpicks), brush with olive oil, sprinkle with chopped dill, wrap in foil and bake in a well-heated oven (at least for 10 minutes) at 200° for 20 minutes.
- Olive oil: 2 tablespoons
- Dill: 1 bunch