Mushroom Sour Cream Spaghetti

1. 1

   First cut the bacon into 1cm strips.

2. 2

   Shread the mushroom into bite-sized pieces and set aside.

3. 3

   Next, begin cooking the pasta in boiling water.

4. 4

   Add oil to a pan and first cook the bacon, then the mushroom.

5. 5

   Once it's cooked, add white wine, and allow to flavor while the alcohol cooks off.

6. 6

   Turn off the heat and add sour cream, breaking up any lumps while mixing in with the ingredients.

7. 7

   Add the cheese and soup stock granules and melt with the remaining heat.

8. 8

   Once everything in Step 3 has melted, turn on the heat again.

9. 9

   Turn it off just before it comes to a boil.

10. 10

    Add parsley (or basil) and black pepper and your sauce is done.

11. 11

    Boil the pasta.

12. 12

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

13. 13

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

14. 14

    In the picture it might not look like the cream has been mixed well, but it it has.

15. 15

    It really is delicious!

16. 16

    Here's a version with cabbage and bacon.

17. 17

    Here's a version with spring cabbage and ham.

18. 18

    Here's a version with cabbage and wiener sausages.

19. 19

    Here's a version with cabbage, ham, and egg.

20. 20

    This was pretty tasty!

21. 21

    !

* Per serving · 4 servings · Values may vary.