Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Heat the olive oil in a skillet over medium heat. Once hot, add the mushrooms, oregano, salt and pepper.

Saute, stirring occasionally, until mushrooms are golden. Transfer to a plate.

Now add the butter to the skillet. Once melted, add the heavy whipping cream and cook at a low boil for about 3-5 minutes, until the cream has started to thicken. Lower the heat and add half the Parmesan. Stir until completely melted. Season with salt to taste. Remove from the heat.

Roll out the crescent roll dough. Use a 2” f cutter to cut out circles from the dough. Place them on the baking sheet.

Top each crescent dough round with a small spoonful of the cream sauce. Spread it out over the top.

Top with 2 or 3 mushroom slices and sprinkle with the remaining grated Parmesan cheese.

Bake for about 20 minutes, until golden around the edges.