• Clean the octopus
• Chop or even blend the onion, parsley and peppers
• Slice the ginger
• Clean the mushrooms and slice them thinnly

Preheat oven to 170ºC

1. Mix the onion, parsley, pepper, trout, ginger and breadcrumbs in a bowl.

2. Sprinkle the mushrooms with lemon juice and sauté in the butter. Set aside on a plate/bowl.

3. Fill the hood of the octopus with the mixture.

4. Place the octopus in an oven proof dish and intertwine the octopus' tentacles so as to create a basket effect.

5. Arrange remaining filling around the tentacles and add the mushrooms.

6. Pour in the wine, cover and simmer in the oven for 2 ½ hours.