Main ingredients 🥩
pastaoyster mushroomsgarliconionheavy creamParmesan cheeseseasoned salt
Seungwoo Dad's Mushroom Cream Pasta
A half-and-half style cream pasta that maximizes flavor by pan-frying mushrooms until browned, then adding a touch of heavy cream to balance the savory notes.
🙋 Recommended for
- ⭐ Those who find heavy cream pasta too greasy and want to enjoy a savory, deep mushroom flavor subtly
- ⭐ Those who want a restaurant-style, thick and well-balanced mushroom cream dish
- ⭐ Those who enjoy harmonious garnishes like perilla leaves or cheese powder
Ingredients needed 🛒1 servings
- pasta for 1 serving
- a handful of oyster mushrooms
- 3 cloves of garlic (peeled)
- 1/2 onion
- 1/2 cup heavy cream
- a little grated Parmesan cheese
- a little perilla leaves
- olive oil
- 2 teaspoons seasoned salt (for pasta water)
Recipe 🍳
- Boil the pasta in water with seasoned salt, then drain.
- Slice the garlic, thinly slice the onion, and tear the mushrooms into strands.
- Heat olive oil in a pan, sauté garlic and onion, then generously add mushrooms and cook together.
- The key is to stir-fry until the mushroom surface turns brown and fragrant.
- Once mushrooms are well cooked, add the drained pasta and 1/2 cup heavy cream, simmer briefly until the sauce clings to the pasta.
- Before turning off the heat, sprinkle grated Parmesan cheese to adjust thickness and seasoning, then top with chopped perilla leaves or scallions as garnish.
- Boil the pasta in seasoned salt water.
- Stir-fry garlic, onion, and mushrooms until browned to bring out the aroma.
- Add pasta and heavy cream, simmer briefly, then finish with Parmesan cheese and garnish.
Cooking tips 💡
- Cook the mushrooms vigorously until the moisture evaporates and they turn golden brown to bring out a meaty texture and rich flavor.
- The secret is to use a small amount of heavy cream so it coats the pasta thickly rather than making a large amount of cream sauce.
- Adding shredded perilla leaves at the end gives a Korean twist and cuts the richness of the cream.