Squid and Shiitake Ragout
A source of protein, vitamins, and minerals, this dish combines tender squid and aromatic shiitake mushrooms, creating a rich flavor. Coconut milk adds a creamy texture, while spinach and lemon juice enrich it with antioxidants, making the stew ideal for maintaining health and energy.
A quick warm keto ragout with tender squid, shiitake mushrooms, baked vegetables, and a light coconut sauce. Keep the squid cooking time short so it stays soft.
Slice the squid into strips. Cut the shiitake and champignons into large pieces. Finely chop the garlic and parsley.
Heat a skillet. Fry the garlic for 30-60 seconds until aromatic, add the mushrooms, and cook for 3-4 minutes.
Add the baked vegetables, salt, and pepper, and warm through. Add the squid, coconut milk, and soy sauce. Stew for 1-2 minutes, just until the squid is cooked.
Add spinach, parsley, and lemon juice. Stir and remove from the heat immediately.
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