Kkaennip Mushroom Cream Farfalle
Kkaennip mushroom cream farfalle brings together sliced button mushrooms and fresh perilla leaves in a cream sauce over bow-tie pasta. The mushrooms are sautéed in olive oil until their moisture evaporates and their flavor concentrates, with onion and garlic forming the aromatic base. Heavy cream is added to build the sauce, and shredded perilla leaves go in at the end so they wilt slightly while retaining their distinctive herbal fragrance - a scent entirely different from basil or mint, closer to a sesame-leaf grassiness. Parmesan adds salt and depth, and farfalle's textured surface holds the sauce effectively across each piece.
Adjust Servings
Instructions
- 1
Boil farfalle in salted water 1 minute less than package time and reserve 1 cup pasta water.
- 2
Heat olive oil in a pan and sauté minced onion and garlic over medium-low heat for 2 minutes.
- 3
Add sliced mushrooms and cook for 4 minutes until moisture evaporates.
- 4
Add heavy cream and 8 finely sliced perilla leaves, simmer 2 minutes, then season with salt.
- 5
Add cooked pasta and 3-4 tbsp pasta water, tossing for 1 minute to adjust consistency.
- 6
Turn off heat, mix in parmesan, top with remaining perilla, and serve immediately.
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