Squid stuffed with mushrooms and rice
Description
Everyone loves delicious squid rings. No matter how someone claims not to like seafood, squid somehow manage to win over almost everyone. Of course, this is more of an exotic dish than an everyday meal. And the taste of baked squid is quite unusual. Yet it's always pleasant. This dish makes a perfect appetizer for a festive table.
Instructions
- 1
Step 1
I took eviscerated squid bodies. Thawed them and removed the membrane. This is probably the most tedious part of the entire cooking process. Then I rinsed them and dropped them into boiling water for a couple of minutes.
- 2
Step 2
For the filling, I used mushrooms. Actually, you can use any mushrooms: button mushrooms, oyster mushrooms, enoki—anything will work just fine. I thawed sliced mushrooms and sautéed them in a pan with vegetable oil and chopped onion.
- 3
Step 3
Rinsed the rice until the water ran clear. Cooked it until done. In a separate pot, boiled the eggs. Mixed sautéed mushrooms with onions and cooked rice. Chopped the boiled eggs. Grated the cheese. Combined all ingredients, seasoned with salt and pepper, and added mayonnaise.
- 4
Step 4
Fill the cooled boiled squid bodies with boiled rice, mushrooms, and a mixture of cheese and eggs. Pack the filling loosely into the squid, otherwise it will fall out during baking. For security, secure the openings with toothpicks. Place them on a greased baking sheet and bake at 180°C for 15–20 minutes. You can brush the squid with oil or mayonnaise on top (to form a crust).
- 5
Step 5
Squid cook quickly (especially since they are already boiled). They must not be overcooked, otherwise they become, strangely enough, tough and completely rubbery. Remove the squid, slice them into pieces. Serve on lettuce leaves.