Step 1

Quarter 1 pound cremini mushrooms. Mince 3 garlic cloves. Finely grate 1/2 cup Parmesan cheese, plus more if desired for serving. Chop 2 tablespoons fresh parsley leaves.

Step 2

Melt 1 tablespoon unsalted butter in a large skillet over medium heat. Add the mushrooms and cook, undisturbed, until the bottoms are well-browned, 3 to 5 minutes. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and cook, stirring once or twice, until the mushrooms are browned all over and just tender, about 3 minutes.

Step 3

Add the garlic and cook, stirring frequently, for 1 minute. Stir in 1 cup heavy cream and bring to a boil. Reduce the heat to a simmer and stir in the Parmesan. Simmer until thickened slightly, 2 to 3 minutes. Sprinkle with the parsley and more Parmesan before serving if desired.