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Salad of Squid and Pickled Mushrooms

Salad of Squid and Pickled Mushrooms
241
calories
Calories
30 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
600 grams kitchen-ready Cuttlefish (or frozen)
300 grams pickled in oil Mushrooms
2 Garlic cloves
2 tablespoons Olive oil
Salt
freshly ground pepper
Oregano (for sprinkling)
1 tablespoon Vinegar
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Preparation steps

1

Rinse the squid and roughly chop. Add the mushrooms to a colander and drain well over a bowl to reserve the oil. Peel the garlic cloves and finely chop. Place 2 tablespoons of the reserved oil in a pan cook the garlic and squid over low heat for about 8-10 minutes. Add salt and pepper and sprinkle with a little oregano. Whisk together the remaining oil, vinegar, salt and pepper. Place the squid and mushrooms in a dish and drizzle with the dressing. Serve with bread.