Antunna squid with mushrooms and tomatoes

disponi di

800 gr squid,
150 gr antunna mushrooms,
10 cherry tomatoes,
1 clove garlic,
extra virgin olive oil
chilli, 1/2 glass of white Vermentino wine
salt
chopped parsley

procedure

Prepare the squid. Disconnect the tentacles from the body, remove the entrails and the pen from the bag. Remove the skin from the bag and remove the beak of the head. Wash it all under running water and cut into strips bags. Fry in a large pan the garlic and chili with a little oil, and add the mushrooms (after they are cleaned with a cloth and also cut into strips). When almost cooked, add the squid, pour the white wine and, when evaporated, also add the tomatoes washed and cut into wedges. Season with salt, finish cooking and serve with a sprinkling of chopped parsley.