Suppions aux Légumes

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

Squid with Mushrooms and Peppers

Preparation info

For
6
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

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.

Ingredients

2 pounds squid
2 tablespoons olive oil
4 medium-sized

Europe
France
Dinner
Gluten-free

Method

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,