Heat a large 12-inch frying pan over medium-high heat. Add 3 tablespoons of unsalted butter and 2 tablespoons of olive oil. Once the butter melts, toss in 4 cups of whole white mushrooms and 4 minced garlic cloves. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are tender and golden brown.

Reduce the heat to medium and add 4 ounces of cream cheese, cut into small cubes. Stir continuously until the cream cheese is completely melted and incorporated into the mixture.

Lower the heat to medium-low, then stir in 1 cup of heavy cream, ½ cup of finely grated Parmesan cheese, 1 teaspoon of Italian seasoning, and 1 teaspoon of dried oregano. Season with salt and black pepper to taste.

Allow the mixture to simmer gently for 5 minutes, stirring frequently to ensure it doesn’t stick to the pan.

Remove the pan from heat and sprinkle with freshly chopped parsley. Serve hot as a delightful side dish or appetizer.