How to check if squid is done?

Cooked squid turns white and becomes firm. They shrink slightly – do not cook longer than 3 minutes.

Can I use frozen squid?

Yes, thaw them in the fridge or in cold water. Avoid hot water – it makes the texture rubbery.

Do I need to pre-boil squid?

No, in this recipe they are stewed with mushrooms, which keeps them tender and juicy.

What to serve with this dish?

It goes great with rice, mashed potatoes, pasta, or as a standalone dish with bread.

Stewed squid with champignons

Name: Stewed squid with champignons
Total time: 30 min
Yield: 2 порции
Cuisine: International
Ingredients: Squid carcasses — 300 g; Button mushrooms — 200 g; Onion — 30 g; Salt — 3 g; Spice — 3 g

40min

536g

Nutrition per 100g

When you crave something light yet filling, seafood comes to the rescue. Tender squid stewed with aromatic champignons and onions – a dish that cooks fast and tastes amazing. The soft texture of squid, juicy mushrooms, and a hint of onion create the perfect balance. Try this recipe – you'll see that delicious can be simple!

WHAT YOU WILL NEED

From ingredients

5 products

Seafood

Squid carcasses300 g

Mushrooms

Button mushrooms200 g

Vegetables

Onion30 g

Spices

Salt3 g

Spice3 g

SIMPLE PROCESS

Step by step recipe

The secret is not to overcook the squid. They need just 2–3 minutes, or they'll become rubbery. Mushrooms and onions are first sautéed until golden, then stewed together with squid in a little water. Spices enhance the seafood flavor without overpowering it. Follow our steps for a perfect result.

Step 1

Prepare the vegetables

Peel 30 g onion and chop finely. Wash 200 g champignons, pat dry, and slice thinly.

Step 2

Sauté onion with mushrooms

Heat a skillet with a little oil. Sauté onion until translucent (2–3 min). Add mushrooms and fry until golden and the liquid evaporates (5–7 min).

Step 3

Prepare the squid

Clean 300 g squid (remove skin, innards, quill), rinse. Cut into rings or strips about 1 cm wide.

Step 4

Add squid to the pan

Add the squid to the onions and mushrooms. Stir and fry over high heat for 1 minute, stirring.

Step 5

Simmer covered

Season with salt, pepper, and spices to taste. If dry, add 2–3 tbsp water. Cover, reduce heat to low, and simmer for 2–3 minutes until squid is cooked.

Step 6

Serve

Remove from heat, let rest 1–2 minutes. Serve hot, garnished with fresh herbs, with a side dish if desired.

CHEF'S TIP

Clean squid properly

Fresh or thawed squid are easy to clean: remove the skin, innards, and quill. Rinse under cold water.

Don't overcook mushrooms

Mushrooms should be golden, not dry. Sauté over medium heat until the liquid evaporates.

Add water gradually

If the mushrooms and onions release enough juice, you may not need extra water. Add only if needed to prevent sticking.

Experiment with spices

Besides salt and pepper, add a pinch of paprika, garlic powder, or herbes de Provence for extra flavor.

SUBSTITUTIONS

Add your taste

Replace champignons with oyster mushrooms Oyster mushrooms have a firmer texture and richer taste, which pair well with squid.
Add cream for richness At the end, stir in 2–3 tbsp of cream to make the dish creamier.
Use leek instead of onion Leeks give a milder, sweeter flavor – perfect for seafood.
Vegetable swap If you don't have mushrooms, replace them with bell pepper and zucchini for a light veggie stew with squid.

HOW TO STORE

How to store stewed squid with mushrooms

Cool to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat in a skillet with a splash of water to prevent drying. Freezing is not recommended – seafood texture suffers after thawing.

GOOD TO KNOW