Mushrooms with Cuttle Fish
- 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

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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