Calamari with mushrooms in a spicy sauce in Korean - ReCiPes

You will need

  • The pasta is the basis of “KIMCHI” (KIMCHI) from Sen Soy Premium

    1 piece (80 g)

  • Carcass squid

    5-6.

  • Oyster mushrooms (or button mushrooms)

    300-350 g

  • Onion

    1pc.

  • Tomatoes

    2 – 3 PCs.

  • Celery

    1 – 2 PCs.

  • Red bell pepper

    1pc.

  • The rice garnish

  • 1.

    Taste sensations each person is different. Those who are used to spicy cuisine can use the whole packet of pasta for cooking, and the other recommend you to reduce the amount of sauce in half.

    Carcass squid cleaned from the inside and remove the skin. Then cut into rings, and fins-straws. Filled pasta-based “KIMCHI” (KIMCHI) brand Sen Soy Premium, thoroughly but gently mix, and marinade for 15-20 minutes.

  • 2.

    Puree them in a blender (or using a grinder) tomatoes, peppers (no seeds) and celery almost into a puree.

  • 3.

    Oyster mushrooms split into separate mushrooms, and large divided into 2-4 pieces. If you can’t find oyster mushrooms, you can buy the mushrooms and cut them slices with a thickness of 0.5 cm.
    Pan passeruem mushrooms without oil. Mushrooms should be slightly soft and crispy.
    (it takes 2 minutes)

  • 4.

    On the other preheated deep, wide frying pan with a small amount of vegetable oil (1 tbsp) and fry well until Golden brown semi-rings of onion. Then put the squid in the sauce.
    Cover with a lid and fry for 2-3 minutes. Then add mashed vegetables, Nachum cover and simmer over low heat for 3 minutes.

  • 5.

    Mix the mushrooms with the remaining ingredients. Turn off the stove and arrange on a La carte dishes. On the side is the way simple boiled rice.

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