INGREDIENTS
•
Serves 2
•
8 ounces (half a box) pasta—I used those little spiraly ones because I like those, but fettuccini gives this a Stroganoff vibe
•
2 tablespoons butter
•
8 ounces portobello mushrooms, chopped
•
2 cloves garlic, minced
•
1/3 cup white wine
•
1 cup heavy cream
•
1/2 cup vegetable broth
•
1 tablespoon balsamic vinegar
•
Salt and pepper
•
Parmesan cheese