Recipe - Warm Pasta Salad With Mushrooms And Radicchio

1/3 pound Orecchiette; (earshaped
pasta)
; or farfalle
; (bowtie pasta)
2 tablespoon Olive oil
One half pound Fresh white mushrooms;
cut or sliced up
One half pound Fresh shiitake mushrooms;
stems discarded and
; caps cut or sliced up
1 lg Garlic clove; minced
3 tablespoon Redwine vinegar
One half cup Lowsalt chicken broth
Three fourths cup Frozen baby peas; thawed
One half teaspoon Dijon mustard
One fourth pound Radicchio; shredded (about 2
; cups)
1/3 cup Freshly grated Parmesan
cheese

In a kettle of boiling salted water cook pasta until al dente.

While pasta is cooking, in a large nonstick skillet heat 1 tablespoon 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 1 tablespoon vinegar and cook, stirring, 1 minute. Add broth
and peas 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 2 tablespoons vinegar until blended. Add
radicchio and toss to coat with dressing. Add pasta mixture and Parmesan
and toss well.

Serves 2.

Gourmet February 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.