Sauté the Mushrooms:

• In a large skillet, melt 2 tablespoons of butter over medium heat.

• Add the sliced mushrooms and cook, stirring occasionally, until tender and golden brown, about 7–10 minutes.

• Season with salt and pepper to taste. Remove the mushrooms from the skillet and set aside.

Make the Garlic Butter Sauce:

• In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.

• Add the minced garlic and sauté for 1–2 minutes until fragrant, but not burned.

Add Cream and Parmesan:

• Pour in the heavy cream, stirring to combine.

• Add the grated Parmesan cheese and stir until the sauce begins to thicken, about 2–3 minutes.

Combine the Mushrooms:

• Return the cooked mushrooms to the skillet and stir to coat them in the creamy sauce.

• If using sun-dried tomatoes, add them now, along with the Italian seasoning.

• Cook for an additional 2–3 minutes until everything is well combined and heated through.

Optional Spinach:

• If adding spinach, toss it in and cook for 1–2 minutes, just until wilted.

Serve:

• Garnish with fresh parsley and serve immediately.

• This dish pairs wonderfully with pasta, chicken, or a crusty piece of bread to soak up the sauce!