Clean and slice the mushrooms evenly. Heat butter in a skillet over medium heat, adding the mushrooms in a single layer. Cook without stirring for about 5-7 minutes until they’re beautifully browned.

Add in minced garlic and finely chopped shallots or onions. Sauté until translucent, allowing those delicious flavors to blend together—this will take about 2-3 minutes.

Pour in the white wine or vegetable broth, scraping the pan to lift all those flavorful browned bits. Let it simmer until mostly evaporated, which should take about 2 minutes.

Reduce the heat and stir in the heavy cream, letting the sauce simmer gently until it thickens to your desired consistency.

Remove the pot from heat and mix in freshly grated Parmesan until it melts and becomes smooth. Taste and season with salt and pepper—adjust to your liking.

Dust the finished sauce with freshly chopped parsley or thyme for a pop of color and flavor before serving atop your ravioli.