In a large skillet, melt 2 tablespoons of butter over medium-high heat until it begins to foam. Add 8 ounces of cleaned button and cremini mushrooms and sauté for 2-3 minutes until golden brown.

Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.

Pour in ½ cup of beef or chicken stock and deglaze the pan, scraping up browned bits. Let simmer for 1-2 minutes.

Reduce heat to medium-low and add 1 cup of heavy cream, ½ cup of grated Parmesan cheese, 1 teaspoon of fresh thyme, and salt and pepper to taste. Stir until the cheese melts and sauce thickens, about 3-5 minutes.

Remove from heat and serve immediately as a standalone dish or over grilled meats.