Sauté Mushrooms:
In a large skillet, melt butter over medium heat. Add sliced mushrooms and cook for 5–7 minutes until they start to brown and release moisture.

Add Garlic:
Add minced garlic and cook for 1–2 minutes until fragrant.

Make Cream Sauce:
Pour in heavy cream and stir. Simmer for 3–4 minutes until the sauce thickens slightly.

Add Cheese and Season:
Stir in Parmesan cheese and thyme (if using). Season with salt and pepper to taste. Cook for another 1–2 minutes until cheese melts and sauce is creamy.

Serve:
Garnish with fresh parsley and serve warm as a side dish or over pasta, chicken, or steak.