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Orecchiette with Mushrooms, Radicchio, and Gorgonzola


Orecchiette is perfectly suited for this contemporary take on traditional pasta salad, with its cupped shape cradling wilted radiccho, sauteed mushrooms, and fresh thyme and parsley.

  • Servings: 6

Photography: Yunhee Kim

Source: Martha Stewart Living, September 2007


  • Coarse salt
  • 1/2 pound orecchiette (ear-shaped pasta) or conchiglie (medium shells)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium shallot, minced (about 1/4 cup)
  • 1/4 teaspoon red-pepper flakes
  • 8 ounces assorted mushrooms, such as cremini, shiitake, and oyster, stemmed and cut into 1/4-inch-thick slices
  • 1/4 cup dry white wine
  • 1 tablespoon fresh thyme leaves
  • 3 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1/4 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice (from about 1 lemon)
  • 1/2 head radicchio, sliced crosswise into thin strips (about 2 cups)
  • 2 ounces Gorgonzola cheese, crumbled
  • Freshly ground pepper, to taste


  1. Bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain, and then drizzle with just enough oil to coat. Spread on a baking sheet, and refrigerate 10 minutes.

  2. Meanwhile, heat oil in a large skillet over medium heat. Add shallot and red-pepper flakes, and cook until shallot has softened, about 4 minutes. Add mushrooms, and cook until softened, about 5 minutes. Add wine, and cook until reduced by three-quarters, 2 to 3 minutes. Remove from heat.

  3. Add herbs, lemon zest and juice, and radicchio, and toss until radicchio has wilted. Add pasta, Gorgonzola, salt, and pepper; toss. Serve at room temperature.

Reviews Add a comment

  • throw_your_junk_here
    9 FEB, 2017
    Radicchio chicory is an acquired taste. We are still learning to appreciate it, and this recipe has been, so far, the most palatable radicchio recipe to date, to us newcomers. Will definitely make it again. I did make a few changes to the cooking steps: 1. I knew that the final result would not be room temperature if I put the pasta in the refrigerator. On the contrary: I used the cooking water to heat up the mixing bowl into which I then put the pasta. 2. I knew the radicchio would never even remotely "wilt" if I tossed it in off the heat. I kept it on very low heat (60°c) just long enough for it to get warm. 3. I used whole wheat pasta, which is also an acquired taste, it worked wonderfully. The dish tasted like "want more", and the blend of pasta, semi-raw radicchio, lemony herbs and a touch of Gorgonzolla made it a perfect, refreshing, 1 pot meal.