Vermicelli With Three Mushrooms And Three Onions

• 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

1. Bring large pot of lightly salted water to a boil over high heat for pasta.
2. 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.
3. 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.
4. 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.

olive oil, olive oil, garlic, leeks, red onion, yellow onion, button mushrooms, shiitake mushrooms, portabella mushrooms, soymilk, fresh oregano, fresh rosemary, salt, fresh ground pepper, vermicelli

Taken from www.food.com/recipe/vermicelli-with-three-mushrooms-and-three-onions-144760 (may not work)