Clean the mushrooms by wiping them with a cloth to avoid water absorption.

Melt the butter in a large pan over medium-high heat.

Add mushrooms and cook, stirring until golden brown. Let any liquid evaporate.

Add garlic, oregano, and chili; cook for one minute.

Pour in the cream, lemon juice, and Parmesan. Cook for 3-5 minutes until slightly thickened.

Season with salt and pepper. Stir in parsley and serve.