Tender squid, golden mushrooms and a silky sour cream sauce come together in minutes for a comforting dinner that still feels a little special. Served over fluffy rice, this is the kind of easy weeknight meal you will want on repeat. If you enjoy mushroom sauces, try my Chopped Chicken and Mushroom Patties and Breaded Chicken with Mushroom Cheese Sauce, and for another creamy seafood supper, see my Salmon in Creamy Sun-Dried Tomato Sauce.
Ingredients
- 650-700 g (1.4-1.5 lb) squid, cleaned
- 30 ml (2 tbsp) olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 300 g (about 4 cups) mushrooms, sliced
- 200 g (3/4 cup + 1 tbsp) sour cream (15-25%)
- 30 g parsley, chopped
- Salt and pepper
- 200 g (1 cup) rice, to serve
Instructions
- Start the rice.
- Saute the onion and garlic in hot oil until golden. Add the mushrooms and cook until all moisture evaporates, about 5 minutes.
- Stir in the sour cream to make a sauce (thin with 20 ml water if too thick).
- Add the squid rings and cook just a couple of minutes, stirring — any longer and the squid turns rubbery. Serve over rice with parsley.
Tips
- Keep the heat high and the cooking time short once the squid goes in — that is the secret to tender, not rubbery, squid.
- Use full-flavour sour cream and season at the end, so the sauce stays silky and does not split.
- For more ideas on cooking seafood gently, browse Serious Eats and Allrecipes.
Nutrition: per 100 g: 72 kcal, protein 7 g, fat 1 g, carbs 7 g.