1. Start by heating a combination of butter and olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté them until they’re nicely browned, about 5-7 minutes.

2. Once the mushrooms have reached the desired level of caramelization, stir in the minced garlic, Italian seasoning, smoked paprika (if using), salt, and pepper. Allow these aromatic ingredients to cook for an additional 1-2 minutes.

3. Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Allow the mixture to simmer for a couple of minutes, then stir in the heavy cream and grated Parmesan cheese. Let the sauce gently simmer, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes.

4. If you’d like to add a touch of extra richness, stir in a teaspoon of Dijon mustard. Taste the creamy mushroom sauce and adjust the seasoning with additional salt and pepper as needed. Garnish the sauce with freshly chopped parsley.