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Spicy Vermicelli with Oyster Mushrooms

Very thin strands of pasta called vermicelli cooked and topped with tossed oyster mushrooms, asparagus, zucchini and fresh red chillies in olive oil.


Vegetarian Italian Cooking

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: Italian Vegetarian


400  grams uncooked vermicelli
4  tablespoons olive oil
1  teaspoon(s) finely chopped or grated garlic
4  cup(s) oyster mushrooms shredded
1  cup(s) sliced zucchini
½  cup(s) sliced asparagus spears
1  cup(s) diagonally sliced leeks with greens
4  fresh red chillies chopped
½  cup(s) grated parmesan cheese
salt and freshly ground pepper to taste
grilled tomato slices for garnishing

  1. Cook the vermicelli in a pot of boiling salted water for about 5 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm.
  2. Blanch the zucchini and asparagus in boiling water for about 2  minute(s). Drain and refresh in cold water. Drain and keep aside.
  3. Heat the olive oil in a pan and saute the garlic on low heat for about 2  minute(s).
  4. Add the oyster mushrooms and saute on medium heat for about 4  minutes.
  5. Mix in the blanched vegetables and red chillies. Cook for about 3  minutes or till the vegetables are tender but firm. Season with salt and freshly ground pepper.
  6. At serving time, Pour the oyster mushroom mixture over a bed of vermicelli and sprinkle the freshly grated parmesan cheese on top. Serve immediately.

    TIPS:

  • Dry oyster mushrooms can be used in place of fresh ones. Soak the dry oyster mushrooms in hot water for 30 minutes or till they swell to their original size. If using dry ones, use half the quantity of that of fresh ones as they swell to original size.
  • Fresh herbs can be substituted with comparitively lesser amounts of dry ones.
  • It is important to cook the pasta till it is almost cooked or till just underdone. Refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. Alternatively, toss in some melted butter till heated through. This will help separate them out.
  • The amount of cheese can be increased if desired specially if children love it.
  • It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce.

Serve hot garnished with: a lattice of grilled tomato slices

 
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