VT - Vegan - Linguine with Escarole and Wild Mushrooms

[Guest guest]

* Exported from MasterCook *

 

Linguine with Escarole and Wild Mushrooms

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons extra virgin olive oil

1/3 cup thinly sliced shallots

2 cloves garlic -- minced

1/2 pound chopped wild mushrooms

1 medium head escarole -- cored and thickly sliced

2 tablespoons chopped fresh oregano -- up to 3 tbs.

Salt and freshly ground pepper to taste

1/2 cup vegetable broth

12 ounces fresh or dry linguine

 

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;

10mg sod; 3g fiber

 

S(Formatted by Karen):

" on 9/30/02 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 404 Calories; 13g Fat (28.4% calories

from fat); 14g Protein; 60g Carbohydrate; 4g Dietary Fiber; 62mg Cholesterol;

254mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Vegetable; 2 1/2 Fat.

 

NOTES : Fresh escarole and earthy wild mushrooms are a tantalizing duo in this

warming, cold-weather entree.

Nutr. Assoc. : 0 1358 0 4204 26617 0 0 0 3380