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Serves 4
INGREDIENTS:
8 oz. whole-wheat pasta bows, cooked al dente
8 oz. wild mushrooms (porcini, oyster and enoki), sliced
1 large clove elephant garlic, finely crushed
2 cups thick set natural Greek or Balkan yogurt
1 tsp. salt
1 tsp. black pepper
1 tsp. turmeric
Raddichio leaves to serve
parsley sprigs to garnish
METHOD:
Arrange raddichio leaves on a platter.
Using a large salad bowl, combine pasta, porcini mushrooms, oyster mushrooms and enoki mushrooms. In another bowl, thoroughly mix together garlic, yogurt, salt, black pepper and turmeric. Pour dressing over salad and mix well.
Spoon mushroom and pasta salad onto raddichio leaves. Chill for ½ hour and serve cold, garnished with parsley sprigs, as a side dish to meat or poultry, or as a main course with crusty rolls.
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