Escarole With Mushrooms and Sun Dried Tomatoes
By: Lady Catherine ...
Published: Thursday, December 10, 2009 - 4:50pm

Ingredients




1 box of your favorite spaghetti
1 head of escarole (rinsed and pulled apart)
1/4 cup chopped sun dried tomatoes
1/2 red onion (sliced)
4 cloves garlic (chopped)
3 tablespoons olive oil
1 quart box of fresh button mushrooms (sliced)
1/4 teaspoon red pepper flakes
1/4 cup golden raisins
1/4 cup dried cranberries
15 ounces Great Northern Beans (drained)
Romano cheese for garnish

Preparation

1 In a large frying pan heat olive oil and place garlic and mushrooms. Sauté  mushrooms until they become golden.  Add onion and sun dried tomatoes. 2 Add escarole, raisins and cranberries let escarole cook down. Do Not Overcook. 3 Turn heat off and set aside. 4 Prepare spaghetti and lift out of water with tongs and add to escarole. 5 Garnish with a little olive oil, red pepper flakes and grated Romano cheese.

About


This dish is simple in content yet elegant in both presentation and taste.
Enjoy!