I made this as a small side dish to go with chicken. I had some mushrooms that needed using up and some spinach that had been in the freezer for a while. so I came up with this dish. Had a nice balance of flavours I would suggest adjusting the vinegar to how strong you want it to be.

MY VERSIONVEGAN SOUP /NON VEGAN SOUPWITH EASY ADD ONLOVING IT

This dish was another special request from my mother, who saw something similar being cooked on TV and asked if I could make it. She failed to record the program and didn't take any notes, though, so all she remembered was that the dish was vegetarian and had mushrooms, spinach, and sour cream. The fact that she knew so little was actually a positive, as I only had to meet a handful of requirements and could otherwise do what I wanted. So I swapped out the sour cream for creme fraiche, for extra richness. And I added shallots and garlic, because I love how they work in cream sauces. And I crisped up a few slices of prosciutto, which I served on the side to meet the vegetarian condition, but would otherwise crumble on top. In the end, the dish turned out great. And it scored points with my family, which is always a nice bonus.

Only with few ingredients

I don't like heavy and greasy spaghetti in the resturant, sometime they even stick together like a thick pancake because of oil(one of my bad experience in resto ), so I'd like to cook spaghetti in a healthy and fresh way, but the taste of cream and vegetable will last in your month like a melody;)

We eat a lot of creamy pasta at our house, but sometimes all that richness can be too much! This lighter (but still delicious) spaghetti is a great change of pace.The pasta cooking water is full of delicious flavour from the starch. I use it instead of throwing it away.Use your favourite mushrooms! I used maitake mushrooms and king oyster mushrooms this time. For 2 servings. Recipe by Yumi`s cafe

My company holds a weekly department meeting every Wednesday, and at those meetings there's usually a non-business related roundtable to break the ice. Today's starter topic was favourite foods, which is always a guaranteed hit. Anyway, one of my colleagues named risotto as her top dish, which got me thinking that it's been ages since I cooked up a batch, and I should probably get back to it. Since steak was already on the menu for dinner, I thought mushrooms and spinach would be the perfect accents to feature. Fortunately, in spite of my lack of practice, the risotto turned out perfect. Creamy, rich, slightly al dente, and full of mushroomy goodness. Squisito.

https://www.youtube.com/watch?v=RsHvDCVLj2k