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Linguine With Escarole And Wild Mushrooms

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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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