Clean the mushrooms by gently wiping them with a damp cloth or paper towel. Slice the mushrooms into even pieces.

Heat a large skillet over medium-high heat and melt 1 tablespoon of butter or olive oil. Sauté the sliced mushrooms for about 5-7 minutes until golden brown.

If excess liquid forms, continue cooking for an additional 2-3 minutes to allow it to evaporate.

Add crushed garlic, oregano, and chili flakes to the skillet and sauté for about 1 minute until fragrant.

Lower heat and pour in cream and lemon juice, then add grated Parmesan. Stir until the sauce thickens and coats the mushrooms.

Season with salt and pepper to taste. Fold in chopped parsley before serving.