Learn about Martha’s Vineyard Mycological, Chilmark’s own shiitake mushroom growing operation in Shiitake Mushrooms: Turning Wood Into Food
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RECIPE: Shiitake and Cherry Tomato Pasta
- 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
- 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.Â
- Â 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.
