Ingredients :

• Button Mushrooms — Choose them firm, without brown spots on the cap. The fresher they are, the less water they release during cooking. Ideal medium size: not too small (they shrink in the pan), not huge either. Brown mushrooms like cremini work even better if you can find them — deeper flavor, slightly fleshier texture.
• Fresh Garlic — No garlic powder here, it’s just not the same. Three beautiful cloves that you chop with a knife rather than a garlic press — the slightly uneven pieces caramelize differently, and that’s precisely what we’re looking for.
• Parmesan — Pre-grated bagged parmesan melts less well and often tastes like nothing. A small piece grated at the time of cooking changes everything — the cheese melts into fine strands rather than a compact paste.
• Olive Oil — Two tablespoons, no more. The mushrooms will absorb and then release their own moisture; no need to drown the pan from the start.