Whipping this up is how I win my husband's heart; he finds it irresistible.

1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional)
Directions
1. In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
2. Add the sliced mushrooms and cook for about 5-7 minutes, stirring occasionally, until they are tender and golden brown.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer. Let it cook for about 2-3 minutes until it starts to thicken.
5. Stir in the Parmesan cheese until melted and the sauce is creamy.
6. Season with salt and pepper to taste.
7. Sprinkle with fresh parsley before serving, if desired.
Variations & Tips
For a lighter version, you can substitute half-and-half for the heavy cream. If you have picky eaters, try adding a splash of lemon juice to brighten the flavors or a pinch of red pepper flakes for a bit of heat. You can also mix in some spinach or kale for added greens. For a vegan option, use coconut cream and nutritional yeast instead of heavy cream and Parmesan.