Orecchiette With Mushrooms, Radicchio, and Gorgonzola

• coarse salt
• 12 lb orecchiette (earshaped pasta) or 12 lb conchiglie (medium shell)
• 2 tablespoons extra virgin olive oil
• 1 medium shallot, minced (about 1/4 cup)
• 14 teaspoon red pepper flakes
• 8 ounces mushrooms, stemmed and cut in 1/4 inch slices (such as cremini, shiitake, and oyster)
• 14 cup dry white wine
• 1 tablespoon fresh thyme leave
• 3 tablespoons .fresh flat leaf parsley, coarsely chopped
• 14 teaspoon lemon zest, finely grated
• 3 tablespoons fresh lemon juice (from 1 lemon)
• 12 head radicchio, slied crosswise into thin strips (about 2 cups)
• 2 ounces gorgonzola, crumbled
• fresh ground pepper

1. Bring a pot of salted water to a boil.
2. Add pasta, and cook until al dente.
3. Drain, and then drizzle with just enough oil to coat.
4. Spread on a baking sheet and refrigerate for 10 minutes.
5. Meanwhile, heat oil in a large skillet over medium heat.
6. Add shallots and red-pepper flakes, and cook until shallots have softened, about 4 minutes.
7. Add mushrooms, and cook until softened, about 5 minutes.
8. Add wine, and cook until it reduces by about three-quarters, 2-3 minutes.
9. Remove from heat.
10. Add herbs, lemon zest and juice, and radicchio, and toss until radicchio had wilted.
11. Add pasta, Gorgonzola, salt and pepper; toss.
12. Serve at room temerature.

salt, orecchiette, extra virgin olive oil, shallot, red pepper, mushrooms, white wine, thyme, flat leaf parsley, lemon zest, lemon juice, head radicchio, gorgonzola, fresh ground pepper

Taken from www.food.com/recipe/orecchiette-with-mushrooms-radicchio-and-gorgonzola-376055 (may not work)