Mushroom Stroganoff

15min · 6 servings 16 oz sliced portobello mushrooms • 1 cup vegetable broth • 2 tbsp olive oil • 1 diced white or yellow onion • 4 cloves garlic • 1/2 cup heavy cream • 1 cup sour cream • 1/2 cup grated parmesan cheese • 16 oz long Fusilli pasta, cooked al-dente feel free to substitute with cooked pasta of choice • parmesan cheese shavings for garnish • salt and pepper to taste • Instructions • In a large pot on medium high heat add olive oil, garlic and onion. Sauté for 2-3 minutes or until onions are translucent. Add mushrooms. Sauté for an additional 2-3 minutes. • Add some salt, pepper, and broth. Bring to a boil and reduce heat to low. • Now add your creamy goodness, which is the heavy cream, and sour cream. Stir in the cooked pasta and grated parmesan cheese. Give