Mediterranean Squid With Mushrooms and Tomatoes

Ingredients

• 1 lb squid, cleaned
• 2 teaspoons vegetable oil
• 1 cup oyster mushroom, chopped
• 3/4 cup onion, chopped
• 1 cup plum tomato, chopped and seeded
• 3 tablespoons black olives, chopped
• 1/2 teaspoon oregano, dried
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons olive oil
• 1 teaspoon garlic, minced

Garnish

• fresh parsley or oregano, chopped

Directions

1. 1

   Cut squid bodies crosswise into rings 1/2 inch thick. Divide tentacles in half if large.

2. 2

   In a skillet sprayed with Pam, heat 1 tsp oil over medium-high heat; cook mushrooms and onions for 5 minutes, or until softened.

3. 3

   Stir in tomatoes, olives, and oregano; cook for 1 minute longer. Remove from heat. Stir in lemon juice, olive oil, and garlic.

4. 4

   In another skillet sprayed with Pam, heat remaining 1 tsp oil over high heat; cook squid for 2 minutes, or until cooked through but still tender. Transfer to a serving dish. Pour tomato–olive mixture on top of squid.

5. 5

   Garnish with fresh parsley.