Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Yield:
6 servings
Level:
None

Ingredients

Directions

In a kettle of boiling salted water cook pasta until al dente. While pasta is cooking, in a large non-stick skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and saute all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and 3 tablespoons vinegar and cook, stirring, 1 minute. Add broth and simmer 3 minutes.

Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 6 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.

IDEAS YOU'LL LOVE

Warm Spinach Salad

Recipe courtesy of Rachael Ray

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Warm Savoy Cabbage Slaw

Recipe courtesy of Anne Burrell

Kid Friendly Pasta Salad

Recipe courtesy of Ree Drummond

Herb Pasta Dough

Recipe courtesy of Michele Urvater

Tuna Salad

Recipe courtesy of Ina Garten

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Grape Salad

Recipe courtesy of Trisha Yearwood

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking