Instructions: Cut squids tubes crosswise into 1/8- to 1/4-inch-thick rings; set aside.

If using dried mushrooms, soak in warm water to cover until pliable (about 30 minutes); drain. Cut off and discard stems of fresh or dried mushrooms; slice caps thinly.

Heat oil in a wide frying pan over medium heat. Add mushrooms and cook, stirring, until soft (about 3 minutes). Lift out and set aside.

Add wine and cream to pan. Bring to a boil; reduce heat, add squid, and adjust heat so mixture barely simmers. Cook, stirring occasionally, until squid is tender (about 5 minutes). With a slotted spoon, lift out squid and add to mushrooms.

Increase heat to high and boil liquid in pan, stirring occasionally, until reduced to 1 cup (about 4 minutes). Return squid and mushrooms to pan; then remove from heat. Stir in vinegar and pepper; season to taste with salt.

Evenly spoon squid mixture onto toast slices. Garnish with raspberries, lemon peel, and mint, if desired.

Yield: 2 1/2 dozen
T(Cooking Time):
"0:15"

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