Vermicelli with Three Mushrooms and Three Onions

Name: Vermicelli with Three Mushrooms and Three Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium leeks (white and light green parts), halved lengthwise, rinsed well and thinly sliced (1 cup); 1 medium red onion, thinly sliced; 1 medium yellow onion, thinly sliced; 2 1/2 oz. button mushrooms, sliced (1 cup); 2 oz. shiitake mushrooms, stemmed and sliced (1 cup); 2 oz. portobello mushrooms, stemmed and sliced (1 cup); 1 1/2 cups soy milk; 2 tsp. chopped fresh oregano; 2 tsp. chopped fresh rosemary; 1 tsp. seasoned salt; 1 tsp. freshly ground pepper; 12 oz. dried vermicelli or angel hair pasta; 4 medium cloves garlic, minced; 1 Tbs. plus 1 tsp. olive oil

Servings: persons

2 medium leeks (white and light green parts), halved lengthwise, rinsed well and thinly sliced (1 cup)
1 medium red onion, thinly sliced
1 medium yellow onion, thinly sliced
2 1/2 oz. button mushrooms, sliced (1 cup)
2 oz. shiitake mushrooms, stemmed and sliced (1 cup)
2 oz. portobello mushrooms, stemmed and sliced (1 cup)
1 1/2 cups soy milk
2 tsp. chopped fresh oregano
2 tsp. chopped fresh rosemary
1 tsp. seasoned salt
1 tsp. freshly ground pepper
12 oz. dried vermicelli or angel hair pasta
4 medium cloves garlic, minced
1 Tbs. plus 1 tsp. olive oil

1
Bring large pot of lightly salted water to a boil over high heat for pasta.
2
Meanwhile, in large nonstick skillet, heat oil over medium-high heat.
3
Add garlic, leeks and both onions and cook, stirring often, 3 minutes.
4
Add all mushrooms and cook, stirring occasionally, until softened and lightly browned, about 3 minutes.
5
Add soy milk, oregano, rosemary, seasoned salt and pepper.
6
Cook, stirring often, just until mixture comes to a boil, 2 to 3 minutes.
7
Remove from heat; cover to keep warm.
8
Add pasta to boiling water; stir to prevent sticking.
9
Cook according to package directions until just tender.
10
Drain pasta; divide among plates.
11
Spoon mushroom mixture over pasta and serve hot.

748

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium leeks (white and light green parts), halved lengthwise, rinsed well and thinly sliced (1 cup), 1 medium red onion, thinly sliced, 1 medium yellow onion, thinly sliced, 2 1/2 oz. button mushrooms, sliced (1 cup), and more.

Yes, Vermicelli with Three Mushrooms and Three Onions falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!