Summary

Ingredients

• 1 kg squid (s)
• 20 g mushrooms, dried
• 600 g tomato (s), ripe or canned
• 1 bunch parsley, smooth
• 0.5 ½ bunch basil
• 0.25 liter ¼ white wine, dry
• 2 onions)
• 2 cloves garlic)
• 2 sprigs rosemary
• salt and pepper

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Instructions

1. Soak the mushrooms in white wine. Thoroughly clean and wash squids, peel off the skin. Cut off the tentacles from the mantle with their heads, remove eyes, chewing tools and innards. Cut the coat into ½ cm wide strips (be careful with the sack of ink; you can, however, use already cleaned ones, but then you need a little less amount).
2. Briefly scald, peel and core the tomatoes. If canned tomatoes are used, cut them small (the tomato juice can then also be used if you like it more tomato). Finely chop the onions and garlic cloves.
3. Heat the olive oil in a large pan. Fry the onion and garlic in it. Drain the mushrooms while collecting the wine brew. Chop the mushrooms and fry them briefly. Add the tomatoes and mushroom stock, season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Add rosemary sprigs. Put in the squid and cook covered for about 50 minutes. Stir again and again. Finely chop the parsley, cut the basil into strips. Season to taste and sprinkle in the fresh herbs just before serving. Fish out the rosemary sprigs.