3/4 c. thinly sliced mushrooms
1/3 c. finely chopped onion
2-3 tsp. ground allspice
1 tsp. marjoram leaves, crushed
1/2 c. butter
8 oz. Vermicelli
1/4 c. chopped parsley
1/2 tsp. salt
Dash of pepper

In saucepan cook mushrooms and onion with the allspice and marjoram in butter until vegetables are just tender. Meanwhile, cook vermicelli as directed on package, then drain in colander. Toss vermicelli with mushroom mixture, parsley, salt, and pepper. Makes about 4 cups (4-6 servings). (This tastes real good as a side dish to steak.)