1. Trim off the bottom of the stem of the brown beech mushrooms. Break them into smaller clusters and wipe off dirt with a damp paper towel. Combine the sauce ingredients in a bowl. 1. Cook the vermicelli according to the package instructions. 1. Heat up oil in a pan and add the mushrooms. Cook until lightly golden, about 5 minutes. Add the sauce and simmer for 2-3 minutes. 1. Pour the mushroom sauce over the vermicelli and garnish with cilantro.
2 Comments
###Ingredients
* 4 oz brown beech mushrooms
* 1 tbsp neutral oil
* 1 oz sweet potato vermicelli
* 1 tbsp cilantro, roughly chopped
**Sauce**
* 2 garlic cloves, minced
* 1 tbsp spicy bean sauce (doubanjiang)
* 1 tbsp sugar
* 1 tsp soy sauce
* 2 tbsp sesame paste (or tahini)
* 1/4 cup water
###Instructions
1. Trim off the bottom of the stem of the brown beech mushrooms. Break them into smaller clusters and wipe off dirt with a damp paper towel. Combine the sauce ingredients in a bowl.
1. Cook the vermicelli according to the package instructions.
1. Heat up oil in a pan and add the mushrooms. Cook until lightly golden, about 5 minutes. Add the sauce and simmer for 2-3 minutes.
1. Pour the mushroom sauce over the vermicelli and garnish with cilantro.
[Source](https://tifflovestofu.com/main-dish/creamy-mushroom-sweet-potato-vermicelli/)
isn’t vermicelli a thin noodle?