Suppions aux Légumes

Squid with Mushrooms and Peppers

Cooked squid is light and tender. It acquires an entirely new flavor when simmered with vegetables and white wine. Served with lettuce, bread, and cheese, this dish makes a rich meal. It reheats beautifully.


  • 2 pounds squid
  • 2 tablespoons olive oil
  • 4 medium-sized onions, chopped
  • 1 pound mushrooms, thinly sliced
  • 2 yellow or red bell peppers, seeded and cut into ½-inch-thick strips
  • 3 garlic cloves, peeled and crushed
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 to 2 cups dry white wine
  • salt
  • freshly ground black pepper
  • ¼ cup chopped Italian parsley


Wash and dry the squid. Cut it into ½-inch slices with heavy kitchen shears. Heat the olive oil in a large frying pan. Sauté the onions, mushrooms, and peppers, and add the garlic, bay leaf, thyme, wine, and salt and pepper. Simmer, uncovered, for 40 minutes, adding more wine if the vegetable mixture becomes too thick. Remove the bay leaf. Sprinkle with parsley and serve.