Orecchiette With Mushrooms, Radicchio, and Gorgonzo

Name: Orecchiette With Mushrooms, Radicchio, and Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); ¼ teaspoon red pepper flakes; 8 ounces mushrooms, stemmed and cut in 1/4 inch slices (such as cremini, shiitake, and oyster); ¼ cup dry white wine; 1 tablespoon fresh thyme leave; 3 tablespoons .fresh flat leaf parsley, coarsely chopped; ¼ 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

Servings: persons

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)
¼ teaspoon red pepper flakes
8 ounces mushrooms, stemmed and cut in 1/4 inch slices (such as cremini, shiitake, and oyster)
¼ cup dry white wine
1 tablespoon fresh thyme leave
3 tablespoons .fresh flat leaf parsley, coarsely chopped
¼ 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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Orecchiette With Mushrooms, Radicchio, and Gorgonzola falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette With Mushrooms, Radicchio, and Gorgonzola

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions