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15 min
Preparation
45 min
Cooking Time
8
Serves
2/5
Difficulty Level


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Cuttlefish stuffed with Wild Mushrooms

Ingredients

  • 8 Cuttlefish, cleaned, from Foodsaver
  • 1 cup olive oil from Foodsaver
  • 1 kilo wild mushrooms, finely chopped from Foodsaver
  • ½ cup white wine from Foodsaver
  • 1 red onion finely chopped from Foodsaver
  • 10 sun dried tomatoes finely chopped from Foodsaver
  • ½ cup leek finely chopped
  • 3 tablespoons parsley finely chopped from Foodsaver
  • ½ cup Carolina rice from Foodsaver
  • 1 cup warm vegetable stock
  • Salt & Pepper from Foodsaver

Method

 In a saucepan sauté the onion with the olive oil until the onion is golden brown. Add the mushrooms, the leek, the sun dried tomatoes and the rice. Mix well until all the ingredients soften and then add the salt and pepper.
Add the wine and allow the alcohol to evaporate. Finally, add the vegetable stock and boil for 6-7 minutes. Turn the heat off and place the lid on the saucepan for 20 minutes. When the filling is ready, add the parsley and mix well.
Fill the cuttlefish well using a toothpick to secure its ends so that the filling remains in place.
Place the stuffed cuttlefish in an oven tray lined with cooking paper, sprinkle with olive oil, cover with foil and bake in a preheated oven at 180 degrees for around 20-25 minutes. Then remove the foil and bake for another 10 minutes, until the cuttlefish becomes reddish in colour.  
Serve with a light olive oil and lemon dressing and fresh vegetables.

 
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          2235, Nicosia, Cyprus
7000 3663
 

 

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