Learn about Martha’s Vineyard Mycological, Chilmark’s own shiitake mushroom growing operation in Shiitake Mushrooms: Turning Wood Into Food
Another easy summer meal, the sauce comes together quickly as the pasta is cooking. This was created with MVM mushrooms which are very flavorful. Serves 2 to 3.
8-12 oz. pasta
3 cups fresh shiitake mushrooms, stems removed and sliced
2 Tbsp. extra virgin olive oil
2 garlic cloves, minced
2 tsp. fresh oregano, optional, if you have it growing
1 pint cherry tomatoes (about 2 cups), cut in half
1 cup chicken or mushroom stock or pasta water
2 Tbsp. fresh herbs, parsley or basil, or both
2 Tbsp. Parmigiano Reggiano cheese, and more to taste
- Bring water to boil for the pasta.
- Sauté the shiitake mushrooms in olive oil until cooked, 8 to 10 minutes. Season with salt. Add the garlic and sauté about a minute or until fragrant. Add the tomato halves and fresh oregano, if using and continue to sauté until tomatoes start to soften, about 5 minutes. Before falling apart, stir in the chicken stock or pasta water and butter, and stir until butter is melted.
- When the pasta is done, add to the sauce along with the parsley, basil, and cheese. Gently mix and serve hot. Garnish with additional cheese.