Shiitake-Ginger Pasta Salad With Radicchio

By Sunset
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8 ounces dried farfalle (bow-tie) pasta

12 ounces common mushrooms, rinsed and discolored stem ends trimmed

4 ounces fresh shiitake mushrooms (see notes), stems discarded

2 tablespoons butter

2 tablespoons olive oil

Salt and fresh-ground pepper

3 tablespoons each minced fresh garlic and ginger

4 cups shredded radicchio

1 cup cooked shelled edamame (see notes)

2 tablespoons red wine vinegar

1 1/2 tablespoons Dijon mustard

1 tablespoon soy sauce

Shaved parmesan cheese

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