In a large sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Add a pinch of salt, oregano, crushed red pepper, smoked paprika, and black pepper, letting the aromas bloom beautifully.

Toss in the button mushrooms, cherry tomatoes, minced garlic, and sun-dried tomatoes. Cook uncovered, stirring frequently, until the mushrooms begin to sweat, and the tomatoes soften into a rich sauce—about 15 minutes.

Pour in 1 cup of vegetable broth and continue to cook until the sauce thickens slightly, which should take around 10 minutes. Keep an eye on it and stir occasionally for the perfect consistency.

Remove the pan from heat and gently fold in the heavy cream, grated Parmesan, and fresh basil. The sauce will become wonderfully creamy—serve it warm with rice, pasta, or your favorite crusty bread.