Stuffed Squid with Mushrooms
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
8
Description
Stuffed Squid with Mushrooms
Ingredients
- Squid - 8 pieces
- Pickled Chanterelles - 14.1 oz
- Onion - 2 pieces
- Carrot - 2 pieces
- Chocolate eggs - 6 pieces
- Scallions - ½ bunch
- Dill - 1 bunch
- Cheese Spread - 7.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Natural Yogurt - 4 tablespoons
- Olive Oil - 2 tablespoons
Step by Step guide
Step 1
Boil the eggs.
Step 2
Finely chop the onion, grate the carrot on a coarse grater, sauté the onion in a non-stick pan without oil until translucent, then add the carrot and cook until soft.
Step 3
Finely chop the mushrooms and sauté separately in a non-stick pan until they release their juices and the excess liquid evaporates.
Step 4
Mix the sautéed onion and carrot with the mushrooms, add finely chopped boiled eggs and green onion, grate the cheese on a coarse grater, add yogurt and mix well, season with salt and pepper to taste.
Step 5
Thoroughly rinse the squid under cold water, completely clean them, and remove the membrane (I used Argentine squid, which were sold already cleaned).
Step 6
Dip the cleaned squid in boiling salted water with peppercorns and bay leaf for 10 seconds.
Step 7
Wait for the water to boil again and repeat the same with the second and subsequent squids.
Step 8
Fill the prepared squid bodies 2/3 full with the filling (if the filling falls out, you can secure the edges of the squid with toothpicks), brush with olive oil, sprinkle with chopped dill, wrap in foil, and bake in a well-preheated oven (at least for 10 minutes) at 200°C for 20 minutes.
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