Recipe: Squid and Chanterelle Mushrooms Provençale

Name: Encornets et de Girolles Provençale
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 portions
Ingredients: 300 g de petites girolles le pied retiré juste nettoyées1 petite courgette taillée en petite brunoise(petits dés)30 g de fèves ou de graines de soja vertes épluchéespetite persillade : persil simple et 1 gousse d'ail dégermée et écrasée avant d'être hachéequelques olives noires et vertes dénoyautéeshuile d'olives beurre finsel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 4.2/5 (10 reviews) Fishes

Prep 10 min

Cook 5 min

Total 15 min

Servings 4 serv.

1kg of small cleaned squid, tentacles and mantles cut into large dice, bodies cut into 1/2cm rings

Ingredients for 4 servings

300 g of small chanterelle mushrooms with feet removed, just cleaned
1 small zucchini cut into small brunoise (small dice)
30 g of fava beans or peeled green soy beans
small persillade: flat parsley and 1 garlic clove with germ removed, crushed and then chopped
a few black and green olives, pitted
olive oil and fine butter
salt and ground pepper

Step-by-step directions

1- In a large pan, heat 2 tablespoons of olive oil, then when it is very hot, place your pieces of squid, being careful of splatters, salt and pepper, then turn the heat to maximum for 3 minutes then turn off and cover your pan.

2- In another large pan put 1 tablespoon of olive oil and a knob of butter, when everything is very hot add your diced zucchini, salt and pepper, then add your chanterelle mushrooms, sauté them for 2 minutes then stop your heat and cover.

3- Everything is ready now.
When it's time to serve, drain your squid while keeping the juice, put this pan on the heat, pour in 1 tablespoon of olive oil and a good knob of butter, when this is very hot pour in your squid, sauté for 1 minute then add your chanterelle mushrooms, your fava beans, your olives, and finally your persillade, toss in the pan then serve on very hot plates with a little squid juice around.

Girolles Provençale Encornets