Shiitake-Ginger Pasta Salad with Radicchio

Shiitake-Ginger Pasta Salad with Radicchio
Photo by Angela Wyant


  • Shaved parmesan cheese
  • 3 tablespoons each minced fresh garlic and ginger
  • 4 cups shredded radicchio
  • 12 ounces common mushrooms, rinsed and discolored stem ends trimmed
  • 1 ½ tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil
  • + 6 more ingredients
    • 8 ounces dried farfalle (bow-tie) pasta
    • 1 cup cooked shelled edamame (see notes)
    • 2 tablespoons red wine vinegar
    • 4 ounces fresh shiitake mushrooms (see notes), stems discarded
    • 2 tablespoons butter
    • Salt and fresh-ground pepper

1. In a 4- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook until tender to bite, about 10 minutes. Drain, rinse with cold water, and drain again.2. Meanwhile, cut common and shiitake mushrooms into irregular chunks. In a 12-inch frying pan or 14-inch wok over med...

View full recipe at My Recipes


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