Mushroom Sauce:

• 2 tbsp olive oil or unsalted butter
• 1 small onion (finely chopped)
• 12 oz (350 g) mushrooms (sliced; use cremini, button, or a mix
• 1 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper (to taste)
• Fresh parsley (chopped, for garnish)

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Sauté the Mushrooms:

1. Heat olive oil or butter in a large skillet over medium heat.
2. Add the chopped onion and cook for 2-3 minutes until soft.
3. Add the sliced mushrooms, season with salt, and cook for 5-7 minutes until they release their moisture and are golden brown.
4. Lower the heat and stir in the heavy cream. Add the thyme, nutmeg, and a pinch of black pepper.
5. Let the sauce simmer for 3-5 minutes until it thickens slightly.
6. Stir in the grated Parmesan cheese and mix until smooth. Adjust seasoning with salt and pepper.

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