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1
Combine tomatoes, tomato paste, balsamic vinegar, red-wine vinegar, thyme, herbes de Provence, sugar, salt, pepper and Tabasco sauce in a saucepan.
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2
Bring to a boil.
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3
Meanwhile, heat 1/4 cup olive oil in a heavy skillet and add onions.
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4
Cook, stirring, until wilted.
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5
Add to tomato mixture, and cook, stirring, about 30 minutes or until sauce is quite thick.
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6
Add 2 teaspoons garlic and stir.
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7
Cut mushrooms into thin crosswise slices.
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8
There should be about 10 cups.
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9
Heat 3/4 cup olive oil in a large, heavy skillet.
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10
Add half the mushrooms, salt and pepper.
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11
Cook, stirring often, until mushrooms are crisp, about 4 to 5 minutes.
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12
Drain mushrooms, but reserve oil.
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13
Return oil to skillet, and add remaining mushrooms, salt and pepper to taste.
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14
Add more oil if necessary.
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15
Cook until mushrooms are crisp.
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16
Drain mushrooms.
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17
Add mushrooms to tomato sauce, and stir to blend.
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18
Let stand until at room temperature.
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19
Bring a large quantity of water to a boil and add salt.
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20
Add vermicelli or capellini, and cook about 3 minutes or to the desired degree of doneness.
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21
Do not overcook.
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22
Drain vermicelli or capellini, and run under cold water until chilled.
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23
Drain thoroughly and pour into a bowl.
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24
Add remaining olive oil, scallions or chives, sesame oil, soy sauce, remaining 1/4 teaspoon garlic, ginger and five-spice powder.
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25
Toss to blend well.
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26
Serve.
