Warm Pasta Salad with Mushrooms and Radicchio

6 servings
  • 1 pound orecchiette (ear-shaped pasta) or farfalle (bow-tie pasta)
  • 9 tablespoons olive oil
  • 1 pound oyster mushrooms trimmed, quartered
  • 1 pound cremini mushrooms, trimmed, quartered
  • 1 pound button mushrooms
  • 1 pound shiitake mushrooms
  • 3 large garlic cloves, minced
  • 9 tablespoons red-wine vinegar
  • 1 1/2 cups low-salt chicken broth
  • 1 1/2 teaspoons Dijon mustard
  • 1 pound radicchio, shredded
  • 1 cup freshly grated Parmesan cheese
  • 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.

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