Vermicelli with Three Mushrooms and Three Onions

• 2 medium leeks (white and light green parts), halved lengthwise, rinsed well and thinly sliced (1 cup)
• 1 medium red onion, thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 1/2 oz. button mushrooms, sliced (1 cup)
• 2 oz. shiitake mushrooms, stemmed and sliced (1 cup)
• 2 oz. portobello mushrooms, stemmed and sliced (1 cup)
• 1 1/2 cups soy milk
• 2 tsp. chopped fresh oregano
• 2 tsp. chopped fresh rosemary
• 1 tsp. seasoned salt
• 1 tsp. freshly ground pepper
• 12 oz. dried vermicelli or angel hair pasta
• 4 medium cloves garlic, minced
• 1 Tbs. plus 1 tsp. olive oil

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.
3. Add garlic, leeks and both onions and cook, stirring often, 3 minutes.
4. Add all mushrooms and cook, stirring occasionally, until softened and lightly browned, about 3 minutes.
5. Add soy milk, oregano, rosemary, seasoned salt and pepper.
6. Cook, stirring often, just until mixture comes to a boil, 2 to 3 minutes.
7. Remove from heat; cover to keep warm.
8. Add pasta to boiling water; stir to prevent sticking.
9. Cook according to package directions until just tender.
10. Drain pasta; divide among plates.
11. Spoon mushroom mixture over pasta and serve hot.

leeks, red onion, yellow onion, button mushrooms, shiitake mushrooms, portobello mushrooms, soy milk, fresh oregano, rosemary, salt, freshly ground pepper, vermicelli, garlic, olive oil

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