Vermicelli With Mushrooms Recipes

VEGETABLE VERMICELLI

Steps:

• Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.

VERMICELLI WITH MUSHROOMS

Steps:

• 1. Preheat oven to 350°. In a large skillet, heat the oil over medium heat. Fry the vermicelli coils, turning with tongs or two wooden spoons, until partially golden, about 2 minutes. (Work quickly and watch the color change to prevent burning the pasta.) 2. Transfer the vermicelli to an ovenproof casserole dish. In the same skillet, cook the onion until softened, about 3 minutes. Add the garlic and mushrooms. Cook, stirring, until the mushrooms release their juices, 3 to 4 minutes. Add the remaining ingredients, except the cheese, and bring to a boil. Pour over the vermicelli in the casserole dish. Gently press the pasta into the sauce. Cover with foil and bake 20 to 25 minutes, or until the vermicelli is tender and the liquid has been absorbed. Sprinkle with cheese and serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

VERMICELLI WITH THREE MUSHROOMS AND THREE ONIONS

Steps:

• Bring large pot of lightly salted water to a boil over high heat for pasta.
• 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.
• 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.
• 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.

VERMICELLI WITH LEMON CREAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
• Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
• Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
• Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
• Drain verimicelli and add to sauce. Mix, and serve.

VERMICELLI WITH MUSHROOMS

Steps:

• 1. Preheat oven to 350°. In a large skillet, heat the oil over medium heat. Fry the vermicelli coils, turning with tongs or two wooden spoons, until partially golden, about 2 minutes. (Work quickly and watch the color change to prevent burning the pasta.) 2. Transfer the vermicelli to an ovenproof casserole dish. In the same skillet, cook the onion until softened, about 3 minutes. Add the garlic and mushrooms. Cook, stirring, until the mushrooms release their juices, 3 to 4 minutes. Add the remaining ingredients, except the cheese, and bring to a boil. Pour over the vermicelli in the casserole dish. Gently press the pasta into the sauce. Cover with foil and bake 20 to 25 minutes, or until the vermicelli is tender and the liquid has been absorbed. Sprinkle with cheese and serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHIITAKE MUSHROOMS WITH VERMICELLI

Steps:

• Combine tomatoes, tomato paste, balsamic vinegar, red-wine vinegar, thyme, herbes de Provence, sugar, salt, pepper and Tabasco sauce in a saucepan. Bring to a boil.
• Meanwhile, heat 1/4 cup olive oil in a heavy skillet and add onions. Cook, stirring, until wilted. Add to tomato mixture, and cook, stirring, about 30 minutes or until sauce is quite thick. Add 2 teaspoons garlic and stir.
• Cut mushrooms into thin crosswise slices. There should be about 10 cups.
• Heat 3/4 cup olive oil in a large, heavy skillet. Add half the mushrooms, salt and pepper. Cook, stirring often, until mushrooms are crisp, about 4 to 5 minutes.
• Drain mushrooms, but reserve oil. Return oil to skillet, and add remaining mushrooms, salt and pepper to taste. Add more oil if necessary. Cook until mushrooms are crisp. Drain mushrooms.
• Add mushrooms to tomato sauce, and stir to blend. Let stand until at room temperature.
• Bring a large quantity of water to a boil and add salt. Add vermicelli or capellini, and cook about 3 minutes or to the desired degree of doneness. Do not overcook.
• Drain vermicelli or capellini, and run under cold water until chilled. Drain thoroughly and pour into a bowl. Add remaining olive oil, scallions or chives, sesame oil, soy sauce, remaining 1/4 teaspoon garlic, ginger and five-spice powder. Toss to blend well. Serve.

SPINACH VERMICELLI

Steps:

• Cook vermicelli according to package directions. Meanwhile, in a large nonstick skillet, saute onion in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the spinach, lemon juice, tarragon, salt and pepper; saute for 2 minutes or until spinach is wilted. , Drain vermicelli; toss with spinach mixture. Sprinkle with cheese.

VERMICELLI (SOTANGHON) WITH CHICKEN AND WOOD EAR MUSHROOMS

Steps:

• Heat a wide heavy skillet. Add cooking oil. When oil starts to smoke, add annato seeds. Sauté until oil turns bright red. Remove annato seeds with a slotted spoon.
• Sauté garlic until golden brown. Add onions and cook until transparent. Add chicken, soy sauce and oyster sauce, season with salt and pepper and lightly brown. Add carrots and other vegetables if using stir-fry for 15 seconds. Remove and set aside.
• Pour in 1 cup of stock and bring to a soft boil. Add vermicelli noodles, pressing them into the liquid. Lower heat, cover skillet and simmer for 5 minutes. When dry, add another cup of broth. Stir chicken meat and carrot mixture and wood ear mushrooms into the noodles.
• Cover and simmer for another 5 minutes. Test noodles for doneness. Add more stock and simmer longer, if necessary. When sotanghon is tender and all the stock is absorbed, add green onion leaves and cilantro, adjust seasoning with salt and pepper. Stir for a few minutes until the green onion leaves are slightly wilted.
• Serve hot.