Mediterranean Squid With Mushrooms and Tomatoes

Abby Girl's Note:

Squid is known as calamari. You should select fresh squid if possible, and it should have a fresh, sweet smell. The meat is actually firm, slightly chewy, and white when cooked. Overcooking makes it tough. This can be served either as a main or first course. The tomatoe sauce can be done ahead of time and re-heated

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb squid , cleaned
• 2 teaspoons vegetable oil
• 1 cup oyster mushroom , chopped
• ¾ cup onion , chopped
• 1 cup plum tomato , chopped and seeded
• 3 tablespoons black olives , chopped
• ½ teaspoon oregano , dried
• 3 tablespoons fresh lemon juice
• 1 ½ tablespoons olive oil
• 1 teaspoon garlic , minced

Garnish

• fresh parsley or oregano , chopped

Directions:

1. Cut squid bodies crosswise into rings 1/2 inch thick. Divide tentacles in half if large.
2. In a skillet sprayed with Pam, heat 1 tsp oil over medium-high heat; cook mushrooms and onions for 5 minutes, or until softened.
3. Stir in tomatoes, olives, and oregano; cook for 1 minute longer. Remove from heat. Stir in lemon juice, olive oil, and garlic.
4. In another skillet sprayed with Pam, heat remaining 1 tsp oil over high heat; cook squid for 2 minutes, or until cooked through but still tender. Transfer to a serving dish. Pour tomato–olive mixture on top of squid.
5. Garnish with fresh parsley.