Defrost the champignons.
Finely chop the onion.
Fry mushrooms and onions in vegetable oil.
Peel the squid, cut into small strips.
Fry in vegetable oil with garlic, adding a little finely chopped green onions. Salt to taste.
Tear the salad coarsely and mix with cooled mushrooms and squid.
Put salad on a plate and sprinkle with grated cheese.