Stir-fries are always an option to consider if you want to solve a meal easily and quickly. To make them well, all you have to do is understand the product you are working with and give it the desired cooking point. A broccoli is not the same as a mushroom or a squid than a serving of chicken. They are always made over high heat, constantly stirring what’s in the pan so it browns on the outside, but stays juicy on the inside. A stir-fry in Spain is equivalent to a wok It’s in Asia. Equally popular, very enjoyable.
When mushroom season hits, it’s the perfect time to break out the pan because sautéing is one of the best techniques for them. What mushrooms? Almost the ones everyone wants. On this occasion, mushrooms accessible for cultivation such as mushrooms, mushrooms shiitake and the enoki. but they could be chanterelles, trumpets of the dead, chanterelles or porcini mushrooms and have an extra hint of flavor and texture in the result. They must always be cleaned thoroughly, avoiding a jet of water but using a damp cloth.
The ones that will be sautéed first will be the squid, over high heat and after having removed the feather from the inside so as not to find it later on the plate because it is very unpleasant. To do this, you just have to insert a finger and remove it, being careful not to break the ink pouch because everything gets dirty.
For mushroom lovers, this dish is very simple and quick, just like a stir-fry of mushrooms and chickpeas, for example. Other options with mushrooms could be, for example, a puff pastry with mushrooms and tarragon perfect for serving as an appetizer, as well as a cream of mushroom soup which could be finished on top with croutons, with small pieces of ham or even with caramelized walnuts. They are also very good in stews and an example is sausage with mushrooms and plums or mushroom stew, perfect for seasoning pasta without resorting to any meat.
Recipe Mushrooms sautéed with baby squid
small squid, 800 g
Purple onion, 1 unit
Garlic clove, 2 units
Chopped cilantro (or parsley), 2 tbsp
Extra virgin olive oil, 4 tbsp
salt, a pinch
Assortment of mushrooms, 600 g
White wine, 80ml
Peel and very finely chop the garlic. Also finely chop the cilantro. Peel the onion and chop it too.
Gently remove the feathers from the squid so that it is 100% eaten. In the pan where you will be making all the stir-fries, heat two tablespoons of olive oil over high heat. When very hot, add the cuttlefish and sauté for a maximum of one minute, just long enough for them to brown. Remove, then, in a bowl.
Add a little oil and add the chopped garlic, leave for a few seconds and immediately add the chopped coriander and onion. Cook over high heat for one minute, stirring constantly.
It will be time to add the mixed mushrooms, previously cleaned without traces of soil. If we use large mushrooms, they will also need to be chopped slightly. Brown them by adding a little salt, always over high heat and stirring constantly.
Pour in the wine and let it evaporate almost completely. Finally, put the calamari back in the pan, mix everything well and serve immediately.
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