Shiitake-Ginger Pasta Salad with Radicchio
From Sunset Magazine

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

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 medium-high heat, melt 1
tablespoon butter with the olive oil. When butter is foamy, add
mushrooms. Sprinkle with salt and pepper and cook, stirring often,
until mushrooms are lightly browned, 4 to 5 minutes.

3. Add remaining tablespoon butter to pan. When melted, add garlic and
ginger and stir until fragrant, 1 minute. Add radicchio and edamame
and stir until radicchio is wilted, 1 to 2 minutes. Remove from heat.

4. In a large bowl, whisk vinegar, mustard, and soy sauce until
combined. Add pasta and mushroom mixture and stir gently to coat. Add
salt and pepper to taste. Serve warm or let cool to room temperature;
top with shaved parmesan cheese just before serving.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 440(33% from fat); FAT 16g (sat 5.2g); PROTEIN 16g;
CHOLESTEROL 16mg; SODIUM 474mg; FIBER 5.8g; CARBOHYDRATE 57g


NOTES:

I used about 1/2 the raddichio and substituted arugula for the rest.
That turned out absolutely smashing IMHO.  :)   -CP