Remove the innards and the quill, peel off the skin (it comes off easily with a finger or knife). Rinse under cold water.

Should I pre-cook frozen mushrooms?

Yes, frozen mushrooms should be briefly boiled (3–5 minutes) and squeezed to remove excess water, otherwise they will stew rather than fry.

Can I use fresh mushrooms?

Absolutely! Fresh champignons don't need pre-cooking – just slice and fry until golden.

What to serve this with?

It goes great with rice, noodles, or as a standalone appetizer. Garnish with lemon wedges and fresh herbs.

Squid with mushrooms

Name: Squid with mushrooms
Total time: 40 min
Yield: 3 порции
Cuisine: International
Ingredients: Squid carcasses — 500 g; Button mushrooms — 70 g; Garlic — 2 g; Fresh Ginger — 20 g; Red hot pepper — 2 g; Vinegar — 5 g; Soy sauce — 20 g; Sesame — 10 g; Bulk sweetener — 1 g; Salt — 1 g

55min

631g

Nutrition per 100g

119

Crispy squid and mushrooms sautéed in a fragrant sauce with ginger, garlic, and chili – a true explosion of flavor! Asian cuisine has never been so simple and accessible. Quick frying preserves the tenderness of the seafood, while the combination of soy sauce, rice vinegar, and sesame oil creates an unforgettable blend. This dish will be a highlight of any dinner or a perfect snack with drinks.

WHAT YOU WILL NEED

From ingredients

10 products

Main

SIMPLE PROCESS

Step by step recipe

The key to this dish is speed and the right temperature. Squid must not be overcooked, or they'll turn rubbery. Fry them for no more than a minute over high heat. If using frozen mushrooms, pre-boil them briefly to remove excess moisture. Sesame oil gives a characteristic nutty aroma, but you can substitute with regular vegetable oil. Follow our steps for the perfect Asian meal.

Step 1

Prepare the squid

Thaw 500 g (about 1.1 lb) squid, clean and peel, cut into strips about 1–1.5 cm wide. Scald with boiling water, drain in a colander.

Step 2

Prepare the mushrooms

If using frozen mushrooms (70 g), boil them briefly in salted water for 3–5 minutes, then drain and cut into small strips.

Step 3

Fry the mushrooms

Heat 1 tbsp sesame oil in a skillet over medium heat. Add the mushrooms and fry until golden brown.

Step 4

Add squid and fry together

Add the prepared squid to the mushrooms and fry together over high heat for no more than 1 minute. Transfer to a separate bowl.

Step 5

Make the sauce

In the same skillet, heat another 1 tbsp sesame oil. Quickly fry finely chopped ginger (20 g) and garlic (2 g), then add chili pepper (2 g) cut into thin half-rings.

Step 6

Combine everything

Add sweetener (1 g), rice vinegar (5 g), soy sauce (20 g), and stir. Return the squid and mushrooms, mix, and fry together for 1 minute. Remove from heat, sprinkle with sesame seeds, and serve.

CHEF'S TIP

Thaw squid properly

Defrost squid in the fridge or in cold water. Don't use hot water or a microwave – it will ruin the texture.

Don't overcook the squid

Squid cooks very quickly – just 1–2 minutes over high heat. As soon as they turn white and become firm, remove from the pan.

Use sesame oil for flavor

Sesame oil has a strong taste, so add it towards the end or use it for frying spices to preserve the aroma.

Adjust the heat level

You can adjust the amount of chili pepper to taste. For a milder version, omit it or replace with bell pepper.

SUBSTITUTIONS

Add your taste

Replace mushrooms with other types Instead of champignons, you can use oyster mushrooms or wild mushrooms – the flavor will be richer.
Vegetable oil instead of sesame oil If you don't have sesame oil, use any neutral vegetable oil and add a few sesame seeds at the end for aroma.
Rice vinegar → apple cider vinegar Apple cider vinegar gives a similar tang, though slightly milder.
Add vegetables Bell pepper, carrots, or leek make the dish more filling and colorful.

HOW TO STORE

How to store squid with mushrooms

Cool the dish to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat in a skillet or microwave, but don't overheat – squid may become tough. Freezing is not recommended – seafood texture deteriorates after thawing.

GOOD TO KNOW