SHIITAKE MUSHROOMS WITH VERMICELLI
Provided by Craig Claiborne
Categories dinner, pastas, project, main course
Time 1h10m
Yield 8 or more servings
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 26 grams, Carbohydrate 28 grams, Fat 32 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 513 milligrams, Sugar 11 grams
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