Vermicelli With Mushrooms

Preparation:

Preparation: Soak the mushrooms, having previously removed the less tender parts, in a container, rinse them abundantly under running water and when they are free of earth, leave them to drain for a few minutes. Meanwhile, in a large frying pan preferably non-stick, heat plenty of oil and brown the garlic and onion cut into thin slices previously peeled off, rinsed and dried with paper towels. Subsequently, add the mushrooms cut into small pieces and mix them using a wooden spoon. Cover the pan with a lid or aluminum foil and let it cook for the first few moments. Immediately after, discover and flavor everything with fine salt, chilli powder and mix. Halfway through cooking, increase the heat and sprinkle everything with the brandy which you will leave to evaporate and thicken for a few minutes and finish cooking. Heat the vermicelli in salted water, drain it al dente and pour it into the pan with the mushrooms. Add chopped parsley, stir quickly over the heat and serve hot.