Stuffed squid in creamy wine sauce

Peel the squid carcass from the skin, remove all the insides from it and get rid of the ridge. Rinse and dry everything, then rub the squid with pepper and salt. Coat the squid carcass with lemon juice mixed with tarragon. Leave the squid carcass for 1 hour.

Finely chop 1 onion, also chop the mushrooms (you can use champignons if you can’t find oyster mushrooms). Grind half the spinach and half a clove of garlic, you can also take other herbs, mint is mandatory.

Fry the marinated squid carcass in oil on all sides for 1 minute.

Remove the squid from the pan and set it aside, and add chopped garlic and onion to the pan, fry them a little. Now add the chopped mushrooms and herbs (leave the spinach for later). Simmer over medium heat for 5 minutes, then add the spinach. Turn off the heat, pepper, salt and mix everything. Remove the pan from the stove so that our filling cools down a bit.

Stuff the squid carcass with the resulting filling, stuff it tightly enough and over a bowl, and leave the juice that stands out from the squid for the sauce. Using toothpicks, secure the edges of the squid so that nothing falls out (it is best to soak the toothpicks in water beforehand so that they do not char in the oven).

Now it's time to prepare the sauce. Take the remaining onion and cut it into rings, finely chop half a clove of garlic. Fry the vegetables in another pan for a couple of minutes. Add the remaining spinach and pour over everything with cream, squid juice, lemon juice, wine and mix everything thoroughly. Bring the contents of the pan to a boil and turn off the heat.

Pour the resulting sauce into a baking dish and sprinkle everything with spices, put the squid on top and lay out the okra.

Preheat the oven to 200 degrees and send the form into it for 50 minutes.