Vermicelli with Mushrooms
Fideos con HongosThis is real comfort food! Mexican pasta dishes with fideos means a dish made with vermicelli. These fall into the "dry soup" category of dishes that apply most often to rice, and which are usually served following the "wet soup" course for a traditional midday meal.Mexican cooks first sauté the vermicelli, as they do rice, until just golden, and that's a bit tricky. The cook must work quickly to prevent burning the pasta. The sauce and pasta are combined and then baked until well done. Serve separately, or as part of a main course with grilled meat or chicken.
Ingrediënten
Makes 4 servings
- 3 tablespoons olive oil or vegetable oil
- 1 8-ounce package vermicelli coils
- ½ medium onion finely chopped
- 2 medium garlic cloves finely chopped
- ¼ pound mushrooms thinly sliced
- 2 medium tomatoes peeled and chopped
- 1 jalapeño chile seeded, veins removed, and finely chopped
- 2 tablespoons chopped fresh cilantro
- 2¼ cups canned fat-free reduced-sodium chicken broth
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- ½ cup crumbled cotija cheese or grated Parmesan cheese
Instructies
- Preheat oven to 350°.
- In a large skillet, heat the oil over medium heat.
- Fry the vermicelli coils, turning with tongs or two wooden spoons, until partially golden, about 2 minutes.
- (Work quickly and watch the color change to prevent burning the pasta.
- )
- Transfer the vermicelli to an ovenproof casserole dish.
- In the same skillet, cook the onion until softened, about 3 minutes.
- Add the garlic and mushrooms.
- Cook, stirring, until the mushrooms release their juices, 3 to 4 minutes.
- Add the remaining ingredients, except the cheese, and bring to a boil.
- Pour over the vermicelli in the casserole dish.
- Gently press the pasta into the sauce.
- Cover with foil and bake 20 to 25 minutes, or until the vermicelli is tender and the liquid has been absorbed.
- Sprinkle with cheese and serve hot.
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