| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegtime4 |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Extra-virgin olive oil |
| 1/3 |
c |
Thinly sliced shallots |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
lb |
Chopped wild mushrooms |
| 1 |
|
Head escarole |
|
|
Cored and thickly sliced |
| 2 |
T |
Chopped fresh oregano, up to |
|
|
Salt and freshly ground |
|
|
pepper to taste |
| 1/2 |
c |
Vegetable broth |
| 12 |
oz |
Fresh or dry linguine |
INSTRUCTIONS
3
SERVINGS DAIRY-FREE Fresh escarole and earthy wild mushrooms are a
tantalizing duo in this warming, cold-weather entree. Bring large pot
of salted water to a boil. Meanwhile, in large skillet, heat oil over
medium heat. Add shallots, garlic and mushrooms and cook, stirring,
until softened, 5 minutes. Transfer to bowl. Set aside. Add escarole
to skillet and cook over medium heat until wilted, 5 minutes. Season
with oregano, salt and pepper. Add broth and simmer 5 minutes. When
water boils add pasta. Cook according to package directions. Drain
well and transfer to shallow serving dish. Add escarole with any
juices and toss to mix. Divide mixture among four shallow bowls and
top with mushroom mixture. PER SERVING: 239 CAL.; 6G PROT.; 11G TOTAL
FAT (2G SAT. FAT); 30G CARB.; 0 CHOL.; 10 MG SOD.; 3G FIBER Converted
by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 27 Converted by
MM_Buster v2.0l.
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