Mushroom-stuffed squid

Mushroom-stuffed squid

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

It is not so long since the idea of cooking mushrooms and fish together arrived in Europe. Eastern cultures, however, had always paired mushrooms with fish, especially in Thai, Japanese and Chinese soups. More conventionally, the Europeans combined mushrooms with game and meat. This recipe is an interesting combination of two of my favourite foods. You could use any substantial mushroom instead of the chicken of the woods.

Ingredients

Quantity Ingredient
200g chicken of the woods
600g medium-sized squid
8 tablespoons olive oil
1 garlic clove, very finely chopped
1/2 teaspoon fresh red chilli, very finely chopped
6 tablespoons fresh breadcrumbs
1 tablespoon parsley, finely chopped
1 tablespoon coriander, finely chopped
2 eggs
150ml dry white wine
salt, to taste
pepper, to taste

Method

  1. Clean the mushrooms very well, then dice. Clean the squid and pull away the heads and tentacles. Chop the tentacles finely.
  2. Put half the oil into a frying pan and fry the garlic, chilli and squid tentacles briefly. Add the mushrooms to the pan and stir-fry until soft. Let as much moisture as possible evaporate. Season to taste and leave to cool.
  3. In a large bowl, mix together the mushrooms, breadcrumbs, parsley, coriander and eggs. Adjust the salt. Now stuff the bodies of the squid with the mixture (very fiddly if you bought small squid), and hold together with a wooden cocktail stick. Fry the stuffed squid in the remaining oil for 1 minute on each side, or until starting to brown, then add the wine. Cook quickly to let the alcohol evaporate, then serve immediately, perhaps with some spinach.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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