Notes: If you can't find fresh shiitakes, substitute additional common mushrooms. To cook frozen shelled edamame, add to 1 quart boiling water and cook until barely tender to bite, 3 to 5 minutes. PREP AND COOK TIME: About 35 minutes.

Eric Gower
This Story Originally Appeared On sunset.com

Gallery

Credit: Angela Wyant

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Source

The Breakaway Japanese Kitchen: Inspired New Tastes

Nutrition Facts

440 calories; calories from fat 33%; protein 16g; fat 16g; saturated fat 5.2g; carbohydrates 57g; fiber 5.8g; sodium 474mg; cholesterol 16mg.
Advertisement
Advertisement