Mushroom Stuffed Squids

300 g button mushrooms
900 g cleaned squids
1 large onion, sliced
3 cloves garlic
3 Tbsp bread crumbs
2 Tbsp flour
2 Tbsp tomato puree
2 Tbsp white whine
1 bundle fresh parsley leaves, finely chopped
Vegeta seasoning
ground black pepper
oil for frying
some flour for coating stuffed squids

Heat some oil in a pan and fry slices of onion and pressed garlic on it. Add finely chopped squid tentacles, sliced mushrooms, Vegeta and black pepper. Saute until all the liquid from mushrooms evaporates. Remove from heat and let cool. Add bread crumbs, parsley, flour, tomato puree and wine. Taste and if you feel like it, add some more Vegeta and/or pepper. Stuff squids with this filling and "close" them with toothpicks. Coat stuffed squids with flour and fry on oil. When I fried them, I heated that much oil that the squids were soaked in it to the half. Also, be careful when frying as the oils splashes a lot.

Note: This is my recipe published in Special edition of Hrana i Vino magazine - Internet@Lije. You can read more about the special issue at Minja's blog (text in Serbian).