Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Save Recipe Print
Yield:
6 servings

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Warm Pasta-Bean Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories