Warm Pasta Salad with Mushrooms and Radicchio
10 oz orecchiette (ear-shaped) or farfalle (bow-tie) pasta
1/4 c olive oil, divided
1 lb fresh white mushrooms, sliced
1 lb fresh shiitake mushrooms, stems discarded and caps sliced
salt and pepper
2 lg garlic cloves, minced
1/3 c red-wine vinegar, divided
1 c vegetable or chicken stock
1 1/2 c baby peas
1 tsp Dijon mustard
1/2 lb radicchio, shredded, about 4 cups
2/3 c freshly grated Parmesan cheese
1/4 tsp crushed red peppers, optional
Cook pasta in a large pot of salted water until tender but still slightly firm.
In a large sauté pan or skillet, heat 2 tablespoons of the oil over moderately high heat until hot but not smoking. Add both mushrooms and sauté, stirring occasionally, until golden brown. Season with salt and pepper. Add garlic and 2 tablespoons of vinegar and cook and stir 1 minute. Add stock and peas and simmer 3 minutes.
In a large bowl, whisk together mustard and remaining vinegar. Add remaining oil in a thin stream, whisking constantly, until thick and emulsified. Add radicchio and toss to coat.
Drain pasta and stir gently into mushroom mixture; remove
pan from heat. Add pasta to radicchio mixture in bowl. Sprinkle with Parmesan
and crushed red peppers and toss well. Serve warm.
Serves 4.
Prep Tips: Any type of milder greens – bok choy, spinach, tatsoi – may be used, but avoid the stronger kale and collards. If shiitake mushrooms are not available, use all white mushrooms.