Squid Stuffed with Mushrooms

 Squid Stuffed 

Mushrooms

Difficulty: Easy 

Preparation: 30 minutes 

Cooking: 25 minutes 

Servings: 4 persons

Ingredients:

• 12 baby squid 
• 10 g of dried mushrooms 
• an egg 150 g of mushrooms in oil 
• 250 g of cherry tomatoes
• 4 courgettes 
• 250 g of potatoes 
• a small yellow pepper a clove of garlic
• 2-3 sprigs of parsley 
• a spoon grated parmesan 
• a glass of dry white wine a shallot extra virgin olive oil 
• salt, pepper

Preparations:

1. Wash and boil the potatoes, drain them, peel them and pass them immediately through a potato masher, collecting the past in a bowl. 
2. Clean the baby squid, remove the eyes, feather and horny beak, separate the sacs from the tentacles and wash them. 
3. Soak the dried mushrooms in a cup of hot water, clean them well, squeeze them and mince them with the baby squid tentacles. 
4. Add the mince to the potatoes, then add the lightly beaten egg, parmesan, salt and pepper. 
5. Stuff the squid pockets with the potato and mushroom mixture and close them with a sturdy wooden toothpick. 
6. Mince the garlic with half the parsley and brown the minced meat in 4 tablespoons of oil; add the baby squid and brown them on both sides, then pour the wine over them, lower the heat and cook for 15 minutes, with the container covered, adding a little hot water if necessary. 
7. Heat a spoonful of oil in a non-stick pan and cook - for 5 minutes - the coarsely chopped pepper with the matchstick courgettes, the remaining chopped parsley, the peeled and thinly sliced ​​shallot; add salt and pepper, then add the drained mushrooms in oil, the washed and halved cherry tomatoes and leave to flavor for 2 minutes, stirring. 
8. Divide the vegetables into individual dishes and complete with the stuffed squid.