Mushroom Sour Cream Spaghetti

Name: Mushroom Sour Cream Spaghetti
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams Mushrooms (your choice); 1 packages Half-strips of bacon; 120 grams Spaghetti; 50 grams Sour cream; 1 slice Easy melting cheese; 1/2 Bouillon or soup stock granules; 1 tbsp White wine (for cooking); 1 Parsley or dried basil; 1 Black pepper

cookpad.japan @cookpad_jp

I love cream spaghetti--not just heavy cream, but the taste from sour cream as well!!

The ingredients are a bit different, but this is a recreation of a dish I ate while dining out, since it was really delicious...

You can make the sauce while boiling the pasta at the same time.
Add some of the pasta water to the sauce, but avoid adding more than 1 tablespoon! (Or else It'll become soupy). For serving 1. Recipe by Ichigo Marry

I love cream spaghetti--not just heavy cream, but the taste from sour cream as well!!

The ingredients are a bit different, but this is a recreation of a dish I ate while dining out, since it was really delicious...

cookpad.japan @cookpad_jp

I love cream spaghetti--not just heavy cream, but the taste from sour cream as well!!

The ingredients are a bit different, but this is a recreation of a dish I ate while dining out, since it was really delicious...

I love cream spaghetti--not just heavy cream, but the taste from sour cream as well!!

The ingredients are a bit different, but this is a recreation of a dish I ate while dining out, since it was really delicious...

Saved

Ingredients

1 serving

100 gramsMushrooms (your choice)
1 packagesHalf-strips of bacon
120 gramsSpaghetti
For the cream sauce:
50 gramsSour cream
1 sliceEasy melting cheese
1/2Bouillon or soup stock granules
1 tbspWhite wine (for cooking)
1Parsley or dried basil
1Black pepper

Saved

Steps

1

First cut the bacon into 1cm strips. Shread the mushroom into bite-sized pieces and set aside. Next, begin cooking the pasta in boiling water.
2

Add oil to a pan and first cook the bacon, then the mushroom. Once it's cooked, add white wine, and allow to flavor while the alcohol cooks off.
3

Turn off the heat and add sour cream, breaking up any lumps while mixing in with the ingredients. Add the cheese and soup stock granules and melt with the remaining heat.
4

Once everything in Step 3 has melted, turn on the heat again. Turn it off just before it comes to a boil. Add parsley (or basil) and black pepper and your sauce is done.
5

Boil the pasta. Once it's finished, drain then quickly add to Step 4 and mix well with the other ingredients.
6

For reference, the mushrooms I used this time were: king oyster, shiitake, shimji, and maitake.
7

In the picture it might not look like the cream has been mixed well, but it it has. It really is delicious!
8

Here's a version with cabbage and bacon.
9

Here's a version with spring cabbage and ham.
10

Here's a version with cabbage and wiener sausages.
11

Here's a version with cabbage, ham, and egg. This was pretty tasty!!