Mediterranean Squid With Mushrooms And Tomatoes

• 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

1. Cut squid bodies crosswise into rings 1/2 inch thick. Divide tentacles in half if large.
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. Stir in tomatoes, olives, and oregano; cook for 1 minute longer. Remove from heat. Stir in lemon juice, olive oil, and garlic.
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. Garnish with fresh parsley.

vegetable oil, oyster mushroom, onion, tomato, black olives, oregano, lemon juice, olive oil, garlic, parsley

Taken from www.food.com/recipe/mediterranean-squid-with-mushrooms-and-tomatoes-217785 (may not work)