Vermicelli With Three Mushrooms And Three Onions - cooking recipe

Ingredients

1 tablespoon olive oil
1 teaspoon olive oil
4 medium garlic cloves, minced
2 medium leeks, halved lengthwise, rinsed well and thinly sliced (white and light green parts)
1 medium red onion, thinly sliced
1 medium yellow onion, thinly sliced
2 1/2 ounces button mushrooms, sliced (1 cup)
2 ounces shiitake mushrooms, stemmed and sliced (1 cup)
2 ounces portabella mushrooms, stemmed and sliced (1 cup)
1 1/2 cups soymilk
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
1 teaspoon seasoning salt
1 teaspoon fresh ground pepper
12 ounces dried vermicelli or 12 ounces angel hair pasta

Preparation

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