In a skillet over medium heat, add a drizzle of olive oil and sauté the sliced mushrooms for about 5-7 minutes until they are soft and any water released has evaporated. Season with salt and pepper to taste. Set aside to cool slightly.
Prepare the Custard:
In a saucepan, combine the thick cream and whole milk. Heat gently over medium heat until warm, but do not bring it to a boil.
Mix Egg Yolks:
In a mixing bowl, whisk together the egg yolks and grated Parmesan cheese until well combined.
Combine Mixtures:
Gradually pour the warm cream mixture over the egg yolk mixture, whisking constantly to temper the yolks and prevent them from cooking.
Incorporate Mushrooms:
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