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Ingredients: - 1/2 kg of mushrooms - 3 cans of cuttle fish in oil - 25 g of butter - 1 spoonful of flour - 1/2 litre of stock - white wine - one clove of garlic - chilli - parsley - olive oil and salt
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| Preparation: Clean, cut and lightly fry mushrooms in frying pan with butter and a pinch of salt. In an earthenware bowl, fry diced garlic and a piece of chilli until browned. Add the mushrooms, flour, a dash of white wine and stock. Keep over moderate heat until the liquid evaporates, then add cuttle fish cut into pieces. Serve with diced parsley on top. |
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