yield: 4 servings
2 tablespoons unsalted butter
3 cloves garlic, minced
16 ounces cremini mushrooms, thinly sliced
1/3 cup heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
Stir in heavy cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes. Stir in Parmesan.
Serve immediately, garnished with parsley, if desired.