In a medium-sized skillet over medium-high heat, add butter and olive oil. Swirl the pan to combine them. The goal here is to get the butter melted and sizzling, which will enhance the flavor of the mushrooms.
Once the butter is melted, add the mushrooms, making sure to spread them out evenly. Sauté for about three to five minutes until they begin to soften and release their moisture. Watch for a nice golden color on the edges, which indicates they’re perfectly cooked.
Next, add the garlic and sauté for an additional minute. You want to be careful not to burn the garlic, as it can turn bitter. The aroma will fill your kitchen, setting the stage for the creamy goodness to come.
Now, it’s time to bring in the cream! Pour in the heavy cream, and stir to combine with the mushrooms. The heat should still be medium-high to help the cream heat through and begin to thicken.
Once the cream is heated, add the grated parmesan cheese and cream cheese. Stir until both cheeses are fully melted and incorporated, creating a luscious sauce that coats the mushrooms beautifully.
Sprinkle in the dried Italian seasoning, salt, and pepper. This adds a lovely depth of flavor that brings the whole dish together. Adjust the seasoning to your taste, if desired.
Allow the sauce to bubble gently for a minute or two, stirring occasionally. This gives it a chance to thicken up slightly, enhancing the creaminess. You’re looking for a silky texture that clings to the mushrooms.
Once you’re satisfied with the consistency, remove the skillet from the heat. Let it cool for a minute before serving, as the sauce will continue to thicken slightly.
Serve the Creamy Garlic Parmesan Mushrooms immediately, garnished with fresh chopped parsley. Enjoy this dish hot, either as a side or a creamy pasta sauce!
