Stuffed Squid With Lobster Sauce

By Saveur
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1/2 oz. dried cèpes

1 1/2 lbs. small squid, cleaned, with tentacles

removed and reserved

5 tbsp. extra-virgin olive oil

2 medium shallots, peeled and minced

2 cloves garlic, peeled and minced

2 1/2 oz. white mushrooms, diced

1 plum tomato, peeled, seeded, and diced

3 tbsp. finely chopped fresh parsley

Salt and freshly ground black pepper

1 cup Lobster Stock

1/4 cup Veal Stock

1 tbsp. butter

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