RECIPE: Shiitake and Cherry Tomato Pasta

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Learn about Martha’s Vineyard Mycological, Chilmark’s own shiitake mushroom growing operation in Shiitake Mushrooms: Turning Wood Into Food

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Shiitake and Cherry Tomato Pasta

RECIPE: Shiitake and Cherry Tomato Pasta


  • Author: Catherine Walthers
  • Yield: Serves 2 to 3 1x

Description

Another easy summer meal, the sauce comes together quickly as the pasta is cooking. This was created with MVM mushrooms which are very flavorful.


Ingredients

Units Scale
  • 8 to 12 ounces pasta
  • 3 cups fresh shiitake mushrooms, stems removed and sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons 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
  • 1 tablespoons butter
  • 2 tablespoons fresh herbs, parsley or basil, or both
  • 2 tablespoons Parmigiano Reggiano cheese, and more to taste

Instructions

  1. Bring water to boil for the pasta.
  1. 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. 
  1.  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.

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Catherine Walthers
Catherine Walthers
Catherine Walthers, Bluedot’s food editor, is a Martha’s Vineyard-based writer, culinary instructor, and private chef. A former journalist, she is the author of 4 cookbooks, including Kale, Glorious Kale, Soups + Sides, and Raising the Salad Bar. She wrote an environmental guidebook called A Greener Boston published by Chronicle Books in 1992. Follow her on Instagram @catherine_walthers.
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