Ingredients
- 2 ½ cups cubed tomatoes, fresh or canned
- ¼ cup tomato paste
- 1 tablespoon balsamic vinegar
- ⅓ cup red-wine vinegar
- 2 ½ teaspoons dried thyme
- ½ teaspoon herbes de Provence, optional
- 3 tablespoons sugar
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼ teaspoon Tabasco sauce
- 1 cup plus 2 tablespoons olive oil, approximately
- 2 cups thinly sliced onions, loosely packed
- 2 ¼ teaspoons finely minced garlic
- 1 ¼ pounds shiitake mushrooms
- ¼ pound vermicelli or capellini
- 2 tablespoons finely chopped scallions or chives
- ½ tablespoon sesame oil
- 1 teaspoon soy sauce
- ¼ teaspoon grated fresh ginger
- ⅛ teaspoon five-spice powder
- Nutritional Information
Nutritional analysis per serving (8 servings)
408 calories; 32 grams fat; 4 grams saturated fat; 22 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 4 grams protein; 199 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 or more servings
Preparation
- 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.
About 1 hour 10 minutes
Dining and Cooking