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