In a large skillet add the butter and olive oil and cook over medium-high heat until butter has melted.
Add the cremini mushrooms, season with salt and pepper and saute until they start to brown and are tender. I like my mushrooms really browned so I sautéed mine for about 15 minutes.
Add the garlic and cook for another 30 seconds until it becomes aromatic. Stir in the heavy cream and Parmesan cheese and cook until the sauce is bubbly. It will thicken up a bit. Taste for seasoning and adjust as necessary.
Garnish with parsley and more parmesan cheese and serve immediately. You could serve this over pasta or as a side dish.
Heavy Cream: Heavy cream is also called heavy whipping cream because it's whipping cream with a milk fat content between 36 and 40 percent. Half and half can also be used instead for a lighter version, which has 12 percent fat content.
Dairy Free option: Use almond milk or rice milk instead. Add about 1 tbsp of cornstarch to thicken the sauce.
Leftovers: Store leftovers in an airtight container for 3 to 4 days. Make sure to refrigerate within two hours of cooking.
Freezing: Freeze in airtight container or heavy duty freezer bags for 4 to 6 months.
Mushrooms: I used cremini mushrooms which are usually brown in color because it's a more mature version of the white button mushroom, so the flavor is similar. Because of this, white button mushrooms can be used as well.
Nutrition: Note that nutritional information does not include pasta.