Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add in 8 oz of cleaned button or cremini mushrooms. Cook for 2-3 minutes, stirring until golden brown and tender.

Stir in 3 minced garlic cloves and cook for about 1 minute, stirring constantly to avoid burning.

Pour in 1/2 cup of beef or chicken stock and let it simmer for 1-2 minutes, scraping the bottom of the pan.

Reduce heat to low, add 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, fresh thyme, salt, and pepper. Stir for 3-5 minutes until the cheese melts and the sauce thickens.

Remove from heat and serve immediately as a standalone dish or as a side.