Vermicelli With Three Mushrooms and Three Onions |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The smoky, earthy flavor of mushrooms gives this sauce a wonderfully satisfying quality, while soymilk provides richness without the fat of cream. From Vegetarian Times, November 2000. Serves 4. Vermicelli cooks quickly, so be careful not to overcook. Ingredients:
1 tablespoon olive oil |
1 teaspoon olive oil |
4 medium garlic cloves, minced |
2 medium leeks, halved lengthwise, rinsed well and thinly sliced (white and light green parts) |
1 medium red onion, thinly sliced |
1 medium yellow onion, thinly sliced |
2 1/2 ounces button mushrooms, sliced (1 cup) |
2 ounces shiitake mushrooms, stemmed and sliced (1 cup) |
2 ounces portabella mushrooms, stemmed and sliced (1 cup) |
1 1/2 cups soymilk |
2 teaspoons chopped fresh oregano |
2 teaspoons chopped fresh rosemary |
1 teaspoon seasoning salt |
1 teaspoon fresh ground pepper |
12 ounces dried vermicelli or 12 ounces angel hair pasta |
Directions:
1. Bring large pot of lightly salted water to a boil over high heat for pasta.
2. Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add garlic, leeks and both onions and cook, stirring often, 3 minutes. Add all mushrooms and cook, stirring occasionally, until softened and lightly browned, about 3 minutes.
3. Add soymilk, oregano, rosemary, seasoned salt and pepper. Cook, stirring often, just until mixture comes to a boil, 2 to 3 minutes. Remove from heat; cover to keep warm.
4. Add pasta to boiling water; stir to prevent sticking. Cook according to package directions until just tender. Drain pasta; divide among plates. Spoon mushroom mixture over pasta and serve hot.
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