Cook pasta as package directs. Chop the maitake coarsely and reserve soaking water. Drain the shiitake and reserve the soaking water. While the pasta is cooking heat up the oil in a large skillet and sauté the garlic and mushrooms for 5 minutes. Add crushed red pepper, sea salt and pepper. Sauté another 3 to 5 minutes, stirring constantly. Drain the pasta and add to the skillet with the mushroom soaking water, red onion and escarole. Gently toss for 2 to 3 minutes. Add more salt and pepper, if desire. Serve.
9g fat (24% calories from fat),