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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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RECIPE: Shiitake and Cherry Tomato Pasta
- Yield: Serves 2–3 1x
Description
This is an easy meal since the sauce comes together quickly as the pasta is cooking. Add in fresh herbs for even more flavor. (Here are some tips for growing your own!)
Ingredients
Units
Scale
- 8–12 oz pasta
- 3 cups fresh shiitake mushrooms, stems removed and sliced
- 2 Tbsps olive oil
- Salt
- 2 garlic cloves, minced
- 1 pint cherry tomatoes (about 2 cups), cut in half
- 2 tsps fresh oregano (optional)
- 1 cup chicken or mushroom stock, or pasta water
- 1 Tbsp butter
- 2 Tbsps fresh herbs, parsley or basil, or both
- 2 Tbsps Parmigiano Reggiano cheese, and more to taste
Instructions
- Bring water to a boil, then add the pasta and cook according to package instructions.
- Meanwhile, 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. 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.
