GREEK CASSEROLED OCTOPUS

Makes: 6 servings

3 lb Octopus
1/4 cup Vinegar or lemon juice
2 cup mushrooms, sliced
2 garlic cloves, crushed
1 tsp oregano, dried
1/4 cup rice
½ cup olive oil
1/4 cup dry red wine
1 cup onions, chopped
1 tsp parsley, dried
2 bay leaves

1. Clean, cut up and tenderize octopus.
2. Place in casserole with the rest of the ingredients except the rice and simmer covered for 3 ½ hours.
3. Add water if necessary.
4. 30 minutes before serving add rice.
5. When serving, remember to remove bay leaves.