Prep 10 mins
Cook 25 mins
A fusion recipe that "works". From the April 2005 issue of Sunset Magazine which I pilfered from my doctor's office and promptly returned!
- 8 ounces farfalle pasta (bowtie)
- 12 ounces common mushrooms, rinsed and stem ends removed (I used crimini)
- 4 ounces fresh shiitake mushrooms, stems removed
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- salt & freshly ground black pepper
- 3 tablespoons minced fresh garlic
- 3 tablespoons ginger
- 4 cups shredded radicchio
- 1 cup cooked shelled edamame (Trader Joe's and Asian markets sell these) or 1 cup substitute cooked adzuki beans
- 2 tablespoons red wine vinegar
- 1 1⁄2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- shaved fresh parmesan cheese
- Cook pasta according to package directions.
- Drain and rinse with cold water, then drain again.
- Slice both varieties of mushrooms and saute over medium-high heat in 1 T. of butter and the olive oil. Sprinkle with salt and pepper and cook, stirring often, until mushrooms are lightly browned, about 3 to 4 minutes.
- Add remaining tablesopon of butter to pan. When melted, add ginger and garlic and stir until fragrant, 1 minute. Then add radicchio and edamame and stil until radicchio is wilted, 1 to 2 minutes.
- Remove from heat.
- In a large bowl, whisk vinegar, mustard, and soy sauce until combined.
- Add cooked pasta and mushroom mixture and stir gently to coat.
- Add salt and pepper to taste. Can be served warm or let cool to room temperature. Top with shaved fresh parmesan cheese (not dried) just before serving.
This recipe might have potential, but I was greatly disappointed. I love mushrooms and edamame so what I think ruined this dish was the dressing. The mustard flavor with the bitter radicchio was something I disliked intensly. However, my husband found it edible so I gave it two stars.