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Ingredients
- 1 lb Cleaned squid tubes (mantles)
- 5 lrg Fresh or possibly dry shiitake mushrooms (each 2- to 3-in. diameter)
- 2 Tbsp. Extra virgin olive oil
- 1 c. Dry white wine
- 1 c. Whipping cream
- 3 Tbsp. Raspberry vinegar or possibly lemon juice
- 1/2 tsp Freshly grnd pepper
- Â Â Salt
- 30 slc Cocktail rye bread lightly toasted
- Â Â Raspberries (opt.)
- Â Â shred of lemon peel (opt.)
- Â Â Mint sprigs (opt.)
Directions
- Cut squids tubes crosswise into 1/8- to 1/4-inch-thick rings; set aside.
- If using dry mushrooms, soak in hot water to cover till pliable (about 30 min); drain. Cut off and throw away stems of fresh or possibly dry mushrooms; slice caps thinly.
- Heat oil in a wide frying pan over medium heat. Add in mushrooms and cook, stirring, till soft (about 3 min). Lift out and set aside.
- Add in wine and cream to pan. Bring to a boil; reduce heat, add in squid, and adjust heat so mix barely simmers. Cook, stirring occasionally, till squid is tender (about 5 min). With a slotted spoon, lift out squid and add in to mushrooms.
- Increase heat to high and boil liquid in pan, stirring occasionally, till reduced to 1 c. (about 4 min). Return squid and mushrooms to pan; then remove from heat. Stir in vinegar and pepper; season to taste with salt.
- Proportionately spoon squid mix onto toast slices. Garnish with raspberries, lemon peel, and mint, if you like.
- Yield: 2 1/2 dozenT(Cooking Time):"0:15"
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 940g | |
| Calories 1275 | |
| Calories from Fat 647 | 51% |
| Total Fat 73.38g | 92% |
| Saturated Fat 31.63g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 4477mg | 187% |
| Potassium 2066mg | 59% |
| Total Carbs 117.57g | 31% |
| Dietary Fiber 5.0g | 17% |
| Sugars 94.98g | 63% |
| Protein 10.46g | 17% |
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