Grilled Mushroom Pasta Salad
¼ pound pasta (use your favorite shape)
olive oil
3 pounds (can be a bit less or more) assorted mushrooms (we used a variety of shiitake, trumpet royales, oyster and lion’s mane mushrooms)
1 each radicchio, sliced into wedges (about 12 wedges out of 1 radicchio)
1 bunch scallions, ends trimmed
2 cloves garlic, garlic
1 teaspoon thyme, chopped very fine
1 teaspoon rosemary, chopped very fine
kosher salt and freshly ground black pepper
crumbled goat’s cheese
2 tablespoons soy sauce
2 tablespoons sherry vinegar
¼ cup olive oil
Special equipment:
grill basket
Cook the pasta al dente according to package instructions. Toss with a tiny drizzle of oil to prevent sticking and set aside while you prepare the remaining ingredients.
Heat your grill to high heat. Place a grill basket on the grates and allow to heat up.
Stem the shitake mushrooms. Cut the mushrooms into medium-sized pieces. Toss the mushrooms with the garlic, herbs, a little olive oil, salt and pepper. Grill in the hot grill basket, turning every few minutes until the mushrooms are lightly charred in places and tender.
Place the radicchio and scallions in the basket or around the basket directly on the grill about halfway through the mushroom cooking process. Remove them when you see nice grill marks and they should soften quite a bit.
Combine the pasta, grilled mushrooms, radicchio, scallions, soy and sherry vinegar and a drizzle of olive oil. Season with salt and pepper. Top with the goat cheese before serving.
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