Recipe by COOKGIRl
A fusion recipe that "works". From the April 2005 issue of Sunset Magazine which I pilfered from my doctor's office and promptly returned!
Top Review by Planner
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.
- 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
Directions See How It's Made
- 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.