RECIPE: Shiitake and Cherry Tomato Pasta



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

1 Tbsp.butter

2 Tbsp. fresh herbs, parsley or basil, or both 

2 Tbsp. Parmigiano Reggiano cheese, and more to taste


  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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