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1
First cut the bacon into 1cm strips.
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2
Shread the mushroom into bite-sized pieces and set aside.
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3
Next, begin cooking the pasta in boiling water.
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4
Add oil to a pan and first cook the bacon, then the mushroom.
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5
Once it's cooked, add white wine, and allow to flavor while the alcohol cooks off.
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6
Turn off the heat and add sour cream, breaking up any lumps while mixing in with the ingredients.
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7
Add the cheese and soup stock granules and melt with the remaining heat.
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8
Once everything in Step 3 has melted, turn on the heat again.
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9
Turn it off just before it comes to a boil.
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10
Add parsley (or basil) and black pepper and your sauce is done.
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11
Boil the pasta.
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12
Once it's finished, drain then quickly add to Step 4 and mix well with the other ingredients.
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13
For reference, the mushrooms I used this time were: king oyster, shiitake, shimji, and maitake.
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14
In the picture it might not look like the cream has been mixed well, but it it has.
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15
It really is delicious!
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16
Here's a version with cabbage and bacon.
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17
Here's a version with spring cabbage and ham.
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18
Here's a version with cabbage and wiener sausages.
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19
Here's a version with cabbage, ham, and egg.
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20
This was pretty tasty!
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21
!
