Squid stuffed with rice and mushrooms - a simple and delicious recipe 🦑

Kitchen appliances and utensils: stove, kitchen scale, pan, deep frying pan, grater, deep bowl, cutting board, knife, 4 plates, kitchen spatula, tablespoon, glass, wooden toothpicks.

Ingredients

Step cooking

1. Defrost 8 squid carcasses in advance at room temperature. Rinse them well. If the squids are not peeled, then sprinkle them with hot water to make it easier to peel off the film. If you do not remove the film, then the squid will be bitter and stiff. Then carefully remove the chord.
   
2. Prepare all the ingredients for the filling. Rinse well and boil 250 g of rice in a saucepan until half cooked, then cool. Rice can be boiled in chicken broth, if it was ready in advance, or simply on the water. Peel and rinse 400 g of mushrooms, then cut them into thin slices. Boil 5 chicken eggs and cut into small cubes. Also peel 2 medium onions, rinse and cut into half rings. Arrange all ingredients on clean plates.
   
3. Pour about 1-2 tablespoons into a deep pan. l vegetable oil and heat it. Then pour the chopped onion into the pan and fry it until golden brown over medium heat, stirring with a kitchen spatula. When the onion is well browned, add the chopped mushrooms to the pan and mix. Stew the mushrooms with onions so that they let the juice out. Pour part of the juice into a separate glass for further squid preparation. Fry the mushrooms until golden brown, stirring occasionally.
   
4. Cut 3 pcs. cream cheese into cubes or plates and place it in a deep bowl. In order to emphasize the mushroom taste, it is better to take cheese with the same taste, but you can safely use any cream cheese. Add fried mushrooms and onions to the cheese bowl. Then pour the chopped eggs and add the prepared rice, mix well so that all the ingredients are evenly distributed. Salt and pepper with black ground pepper toppings to taste.
   
5. Stuff the squid. In each carcass, in turn, put the filling, how much it fits, but so that it does not fall out through the holes. In order to prevent the filling from falling out, fasten the wide hole with wooden toothpicks. Stuffed squids with a small amount of vegetable oil and put in a deep frying pan.
   
6. Place 50 g butter in a pan and pour the squid with mushroom juice. Stew squids over low heat under a lid for about 20-25 minutes. If desired, you can grate the parmesan and sprinkle the finished dish on top, and pour it with soy sauce. This will make the squid even tastier.
   

Video recipe

How to cook a tender filling with mushrooms and rice, and then stuff squids and stew them, you can watch the video.