Ingredients for Stuffed Squid with Mushrooms and Rice
- Squid carcass peeled medium size (frozen) 3 pieces (400 grams)
- Long grain rice 100-150 grams
- Fresh champignons 200 grams
- Onion 100 grams
- Hard cheese 100 grams
- Sour cream or mayonnaise 3-4 tablespoons
- Salt to taste
- Ground black pepper to taste
- Vegetable oil for frying
- Main ingredients: Squids, Mushrooms, Rice
- Serving 8 servings
Cutting board, Knife, Tablespoon, Plate - 3 pieces, Small bowl - 2 pieces, Coarse grater, Frying pan, Kitchen stove, Wooden spatula, Small pan with a lid, Food wrap, Toothpicks, Baking dish, Oven, Refrigerator, Dish for feeder, Strainer, Kitchen gloves, Food foil
Cooking stuffed squid with mushrooms and rice:
Step 1: prepare onions.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. We lay out the component on a cutting board and finely chop it with squares. Pour the chopped onion into a free plate.
Step 2: prepare the champignons.
The mushrooms are thoroughly washed under running water and put on a cutting board. Using a knife, we remove coarsened places on hats and legs. Then chop the mushrooms in pieces and pour into a clean plate.
Step 3: prepare hard cheese.
Using a coarse grater, grind hard cheese directly on a cutting board. After this, pour the component into a clean plate and wrap it with cling film. This must be done so that the cheese chips are not weathered while we are preparing other ingredients.
Step 4: prepare the pic.
Pour the rice into a sieve and rinse thoroughly under running water until the liquid becomes clear. Immediately after this, we transfer the cereals into a small pan and fill with ordinary cold water. Attention: the liquid should cover the rice with two fingers, but no more, otherwise we will get sticky porridge.
We put the container on medium heat and cover it with a lid. When the water begins to boil, slightly salt it, mix thoroughly with a tablespoon and reduce the heat. Cook the component for 20-25 minutes under the lid until the liquid evaporates completely. Immediately after that, turn off the burner, and set the pan aside. Important: so that the rice cools faster, remove the lid from the container.
Step 5: prepare the mushroom roast.
Pour a small amount of vegetable oil into the pan and put on medium heat. When the container with the contents warms up well, pour the chopped onion into it. From time to time, stirring with a wooden spatula, fry the component for 5-10 minutes to pale golden color.
After the allotted time, add the mushroom pieces to the pan. Again, mix everything thoroughly with improvised inventory and continue cooking 15-20 minutesuntil all the mushroom liquid has evaporated. At the end, pour salt and black pepper to taste. Mix everything well with a wooden spatula and turn off the burner. Leave the tank aside for 25-35 minutesso that the mushrooms with onions can cool to room temperature.
Step 6: prepare the filling of the dish.
In a small bowl, spread the mushroom roast, cheese chips and boiled rice. Pour here 1-2 tablespoons sour cream or mayonnaise and mix thoroughly with a tablespoon until a homogeneous mass is formed. Attention: optionally add salt and black pepper to the filling to taste. Now we leave everything aside to insist, but for now we will prepare squids.
Step 7: prepare the squid.
We spread the squid carcasses in a free small bowl and leave it aside for a while. They should thaw and warm to room temperature without any help. Therefore, in no case do not put them under running hot water or in the microwave!
After that, thoroughly rinse the component from all sides under running water and proceed to cooking.
Step 8: prepare stuffed squid with mushrooms and rice.
Using a tablespoon, spread the filling inside the squid carcasses, leaving a little empty space.
Then we fix the inlet with toothpicks so that the components do not fall out during cooking.
Now put the dish in a special baking dish and grease the surface of the seafood with a small amount of mayonnaise or sour cream. Meanwhile, preheat the oven to a temperature 200 ° C. Immediately after that we put the capacity in the oven to the middle level and bake the dish for 20-25 minutes. After the allotted time, we turn off the burner, and we take out the form with squid with the help of kitchen oven mitts and set aside. They should cool to room temperature. Immediately after that we cover the form with food foil or wrap it with foil and put it in the refrigerator for the whole night. This must be done so that later it is easier to cut the dish into portioned pieces.
Step 9: serve stuffed squid with mushrooms and rice.
Before serving, we take the stuffed squids out of the refrigerator and put them on a cutting board. Using a knife, gently cut the seafood into pieces and move it to a special flat plate. We treat friends and family with this delicious and unusual dish, along with meat snacks and a salad of fresh vegetables.
- stuffed squid with mushrooms and rice can be served both hot and cold. The dish is considered a snack bar and is often prepared before the holidays to decorate the dining table;
- if you purchased raw squids, then the first thing they need to be washed under a stream of hot water, hands peeling off (this must be done so that the component is not bitter and was not hard after cooking). Then remove the chitin plate from the inside. In the end, we thoroughly wash the seafood from all sides, and only after that you can start baking the dish;
- for the preparation of the filling, you can use any hard cheese to your taste. For example, it can be Russian, Kostroma, Adygea and even Marble. Depending on this, the dish can change its taste from sweet to salty.