Best Shiitake Mushrooms With Vermicelli Recipes

SPICY GARLIC SHIITAKE MUSHROOMS WITH GLASS NOODLES

Steps:

• Bring a medium pot of water to a boil. Remove the stems from the shiitake mushrooms, and rinse them to remove any dirt.
• Add the minced garlic and chopped chilies to a small heatproof bowl. Set aside.
• When the water is boiling, add the mung bean vermicelli. You'll see them soften immediately when they hit the hot liquid. Remove the noodles with a strainer or pasta spoon, drain, and set aside.
• Add the mushrooms to the boiling water, and blanch until tender, about 2 minutes.
• Drain, and when they're cool enough to handle, use a paring knife to score the mushrooms with a crisscross pattern, cutting deep into the mushroom without slicing all the way through. Brush the mushrooms with oyster sauce or vegetarian oyster sauce.
• Take a small amount of the glass noodles, forming it into a nest around your index and middle fingers. Place on top of each mushroom.
• Heat the oil in a small saucepan until it's shimmering. Pour about 1 tablespoon of the oil over the garlic and chilies, and set the rest of the oil back on the stove to keep warm.
• Add the light soy sauce, hot water, and sugar to the garlic/chili mixture. Stir until combined, and spoon over the top of the noodles on each mushroom. Drizzle any remaining sauce evenly over the mushrooms as well.
• Heat up your oil again until it's shimmering, and carefully pour a small amount over each mushroom. Any garlic on the noodles should sizzle on contact. Sprinkle with cilantro, and serve.

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.