The Preparation
Melt butter in a large skillet over medium-high heat.
Add mushrooms in a single layer and cook undisturbed for 3-4 minutes until golden. Stir and cook another 2-3 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add sun-dried tomatoes and stir to combine.
Pour in heavy cream and bring to a simmer.
Stir in Parmesan cheese and Italian seasoning.
Add spinach and stir until wilted.
Season with salt and pepper.
Garnish with fresh parsley and serve.
