Shiitake Mushrooms With Vermicelli

Preparation

1. Step 1

   Combine tomatoes, tomato paste, balsamic vinegar, red-wine vinegar, thyme, herbes de Provence, sugar, salt, pepper and Tabasco sauce in a saucepan. Bring to a boil.

2. Step 2

   Meanwhile, heat ¼ cup olive oil in a heavy skillet and add onions. Cook, stirring, until wilted. Add to tomato mixture, and cook, stirring, about 30 minutes or until sauce is quite thick. Add 2 teaspoons garlic and stir.

3. Step 3

   Cut mushrooms into thin crosswise slices. There should be about 10 cups.

4. Step 4

   Heat ¾ cup olive oil in a large, heavy skillet. Add half the mushrooms, salt and pepper. Cook, stirring often, until mushrooms are crisp, about 4 to 5 minutes.

5. Step 5

   Drain mushrooms, but reserve oil. Return oil to skillet, and add remaining mushrooms, salt and pepper to taste. Add more oil if necessary. Cook until mushrooms are crisp. Drain mushrooms.

6. Step 6

   Add mushrooms to tomato sauce, and stir to blend. Let stand until at room temperature.

7. Step 7

   Bring a large quantity of water to a boil and add salt. Add vermicelli or capellini, and cook about 3 minutes or to the desired degree of doneness. Do not overcook.

8. Step 8

   Drain vermicelli or capellini, and run under cold water until chilled. Drain thoroughly and pour into a bowl. Add remaining olive oil, scallions or chives, sesame oil, soy sauce, remaining ¼ teaspoon garlic, ginger and five-spice powder. Toss to blend well. Serve.