Thaw calamari and cut into rings, 5mm thick. [Clean the calamari, if necessary.]
Season with salt and pepper and sprinkle over the lemon juice.
Prepare a white sauce and cook for 1 minute.
Add the white wine and mustard and bring to the boil, stirring all the time.
Heat the butter in a pan and sauté the mushrooms, until cooked.
Add the white sauce and calamari. Just bring to boiling point, stirring all the time. [Do not cook!]
Serve with rice.
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