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1. 材料を準備する。
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2. ホタルイカの下処理。ピンセットでエンペラ側から背中の軟骨を引き抜く。
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3. 目、クチバシも取ります。（手間はかかりますが、この下処理によって、より美味しく食べられます。）下処理をしたホタルイカはさっと水洗いし、水気をよく取っておきます。
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4. マッシュルームはキッチンペーパーで汚れを拭き取り、4等分にする。
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["medium-height"]=>
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5. ニンニクは皮を剥き、包丁で軽く潰しておく。スキレットや小さめのフライパンに、オリーブオイルをたっぷりと注ぎ、ニンニクを入れ弱火にかけます。
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6. ニンニクの香りが立ってきたらマッシュルームを入れ、塩小さじ半分で味付けする。
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7. マッシュルームがしんなりしてきたらホタルイカを入れ、油が再度沸いてきたら火を止める。レモン汁、胡椒少々、青ネギを散らしたら完成。バゲットを浸しながらどうぞ。白ワインやスパークリングワインにぴったり。残った油はパスタにしても美味！
"
}
}
