Heat oil in extra large pan over medium high heat for 1-2 minutes. (I use my wok because it is my largest pan)

Transfer mushrooms to pan. Sauté while stirring for 3 minutes.

Decrease heat to medium and add garlic.

Sauté while stirring for 5 minutes.

Add lemon juice, salt/pepper to taste and heavy cream.

Let boil while stirring occasionally for 10-12 minutes or until mushrooms are tender and sauce thickens. (time will vary depending on the amount of liquid released from mushrooms)

Remove from heat. Top with shredded cheese and fresh parsley.