VERMICELLI WITH MUSHROOMS

Vermicelli with Mushrooms image

Number Of Ingredients 12

3 tablespoons olive oil or vegetable oil
1 (8-ounce) package vermicelli coils
1/2 medium onion, finely chopped
2 cloves garlic (medium), finely chopped
1/4 pound mushrooms, thinly sliced
2 medium tomatoes, peeled and chopped
1 jalapeño pepper, seeded, veins removed, and finely chopped
2 tablespoons chopped fresh cilantro
2 1/4 cups canned fat-free reduced-sodium chicken broth
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
1/2 cup crumbled cotija cheese, or grated Parmesan cheese

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.

Nutrition Facts : Nutritional Facts Serves