Put the mushrooms (dry) Soak during 30 minutes in water with natural temperature. Once rehidatrados cut into pieces and with a bit of water simmering, during 7 minutes approximately. Drain and then FRY the bread croutons.
Chop the tentacles and fins of the squid into small pieces, and put them in a bowl with the garlic, parsley, croutons, the rehydrated and chopped fresh porcini mushrooms, mix well, put salt and pepper and a spoonful of oil.
Now divide the filling in 5 parts, fill in the 4 squid (without getting up to top) and we closed with a toothpick; If you spare us filling we save it for the sauce.
Put a little oil, and when hot FRY Squid in a pan, turning them over, If too much oil we have to remove it. Add the wine and remaining filling, We got the fire and cover the casserole. If we see that they dry add a little wine or water. Cook during 45 minutes approximately, Depending on the size of the squid, We the turn from time to time. The Squid will be made when clicking the squid stick area with a fork and it is tender.
Once cooked, remove them from the fire and cut each bag into slices of 1 cm thick. We reserve. Casserole where we have made the squid, Add 2 o 3 tablespoons water and heat to deglaze.
Recipes easy to https://recetasdecocinafaciles.NET /