Ingredients

• 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

Instructions

1. In a kettle of boiling salted water cook pasta until al dente. 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. Add garlic and 3 tablespoons vinegar and cook, stirring, 1 minute. Add broth and simmer 3 minutes.
2. Drain pasta in a colander and stir into mushroom mixture. Toss mixture and remove skillet from heat. In a large bowl whisk together mustard, remaining tablespoon oil, and remaining 6 tablespoons vinegar until blended. Add radicchio and toss to coat with dressing. Add pasta mixture and Parmesan and toss well.