Mushroom Sour Cream Spaghetti

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, mushroom sour cream spaghetti. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Mushroom Sour Cream Spaghetti is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Mushroom Sour Cream Spaghetti is something that I’ve loved my entire life.

Fill Your Cart With Color today! Free UK Delivery on Eligible Orders Great recipe for Mushroom Sour Cream Spaghetti. 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.

To begin with this recipe, we have to first prepare a few ingredients. You can have mushroom sour cream spaghetti using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mushroom Sour Cream Spaghetti:
  1. Prepare 100 grams Mushrooms (your choice)
  2. Make ready 1 packages Half-strips of bacon
  3. Take 120 grams Spaghetti
  4. Take For the cream sauce:
  5. Get 50 grams Sour cream
  6. Get 1 slice Easy melting cheese
  7. Take 1⁄2 Bouillon or soup stock granules
  8. Prepare 1 tbsp White wine (for cooking)
  9. Take 1 Parsley or dried basil
  10. Get 1 Black pepper

Heat the oil and butter in a medium saucepan. Mix together the milk and corn flour/corn starch. Add the cream and milk mixture to the mushrooms and allow to cook until thickened. Add lemon juice, chives and season to taste.

Steps to make Mushroom Sour Cream Spaghetti:
  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!!

Add the cream and milk mixture to the mushrooms and allow to cook until thickened. Add lemon juice, chives and season to taste. Add the cooked pasta and stir well then mix in the sour cream. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and. Drain off excess juice if needed; leaving behind a small amount of juice.

So that’s going to wrap this up with this exceptional food mushroom sour cream spaghetti recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!