Clean the mushrooms by wiping them gently with a damp paper towel to remove any dirt. Slice them evenly for uniform cooking.

In a large skillet, melt 2 tablespoons of butter and heat 1 tablespoon of olive oil over medium heat. Once the butter is melted, add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.

Add the sliced mushrooms to the skillet and stir them occasionally. Cook for 8-10 minutes, allowing the mushrooms to become tender and brown. Stir occasionally to ensure even cooking and prevent burning.

Reduce the heat to low. Pour in 2 tablespoons of heavy cream and stir it into the mushrooms. Let it simmer for a minute. Gradually add ½ cup of parmesan cheese, stirring to combine and allowing the cheese to melt smoothly into the sauce.

Add salt, pepper, and your choice of fresh herbs (thyme or parsley) to the mixture. Stir and cook for another 2-3 minutes to let the flavors meld together.

Once the mushrooms are coated in the creamy parmesan sauce, remove the pan from the heat. Serve the mushrooms hot as a side dish or a light meal!