Warm Pasta Salad with Mushrooms and Radicchio

• 1 pound orecchiette (ear-shaped pasta) or farfalle (bow-tie pasta)
• 9 tablespoons olive oil
• 1 pound oyster mushrooms trimmed, quartered
• 1 pound cremini mushrooms, trimmed, quartered
• 1 pound button mushrooms
• 1 pound shiitake mushrooms
• 3 large garlic cloves, minced
• 9 tablespoons red-wine vinegar
• 1 1/2 cups low-salt chicken broth
• 1 1/2 teaspoons Dijon mustard
• 1 pound radicchio, shredded
• 1 cup freshly grated Parmesan cheese

1. In a kettle of boiling salted water cook pasta until al dente.
2. While pasta is cooking, in a large non-stick skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking and saute all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown.
3. Add garlic and 3 tablespoons vinegar and cook, stirring, 1 minute.
4. Add broth and simmer 3 minutes.
5. Drain pasta in a colander and stir into mushroom mixture.
6. Toss mixture and remove skillet from heat.
7. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 6 tablespoons vinegar until blended.
8. Add radicchio and toss to coat with dressing.
9. Add pasta mixture and Parmesan and toss well.

orecchiette, olive oil, mushrooms, mushrooms, mushrooms, shiitake mushrooms, garlic, redwine vinegar, lowsalt, mustard, radicchio, parmesan cheese

Taken from www.foodnetwork.com/recipes/warm-pasta-salad-with-mushrooms-and-radicchio-recipe.html (may not work)