Recipe courtesy of Gourmet Magazine

Warm Pasta Salad with Mushrooms and Radicchio

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  • Yield: 6 servings
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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


  1. 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.
  2. 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.