Start by cleaning your 1 kg of mushrooms—use a damp cloth to wipe away dirt, preventing excess water absorption. Avoid rinsing under water to keep them from becoming soggy. Once cleaned, slice the mushrooms into even pieces.

Place a large skillet over medium-high heat and add 1 tablespoon of butter. Allow it to melt and bubble gently before adding the sliced mushrooms. Sauté them for about 5–7 minutes, stirring regularly, until they turn golden brown and their moisture has evaporated.

Add 4 crushed cloves of garlic, a pinch of oregano, and a pinch of chili flakes to the pan. Stir these ingredients together and cook for an additional minute.

Lower the heat to medium, then pour in 1 cup of cream and 1–2 teaspoons of lemon juice. Add in ½ cup of grated Parmesan cheese and stir well to combine. Cook for about 3–5 minutes, until the sauce thickens slightly.

Season the mushrooms with salt and pepper to taste. Toss in 2 tablespoons of chopped parsley. Serve immediately, either on their own or as a topping for pasta or toast.