Cook pasta as package directs. Chop the maitake coarsely and discard 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 black 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.
Per serving - 297 calories, 9 g fat (24% calories from fat), 12 g protein, 50 g carbohydrate, 9 g fiber, 0 mg cholesterol, 131 mg sodium