|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Vermicelli with Mushrooms |
|
Serves: 4 Print this Recipe(Fideos con Hongos) Category: Pasta Dishes This 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. 3 tablespoons olive oil or vegetable oil 1 (8-ounce) package vermicelli coils 1/2 medium onion, finely chopped 2 cloves garlic (medium), finely chopped 1/4 pound mushrooms, thinly sliced 2 medium tomatoes, peeled and chopped 1 jalapeño pepper, seeded, veins removed, and finely chopped 2 tablespoons chopped fresh cilantro 2 1/4 cups canned fat-free reduced-sodium chicken broth 1/2 teaspoon salt, or to taste Freshly ground pepper, to taste 1/2 cup crumbled cotija cheese, or grated Parmesan cheese 1. 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.) 2. 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
