In a large sauté pan, melt 3 tablespoons of unsalted butter over medium heat until bubbling. Sprinkle in salt, oregano, crushed red pepper flakes, smoked paprika, and ground black pepper, allowing them to sizzle for about 1 minute until fragrant.

Add 16 ounces of sliced button mushrooms, 10 ounces of halved cherry tomatoes, 4 minced garlic cloves, and ½ cup of roughly chopped sun-dried tomatoes to the pan. Increase the heat to medium-high and cook uncovered for about 15 minutes, stirring occasionally.

Pour in 1 cup of vegetable broth, mixing well with the vegetables. Lower the heat to medium, allowing the mixture to simmer gently for approximately 10 minutes or until the sauce thickens slightly.

Remove the pan from the heat and stir in 1 cup of heavy cream, ½ cup of grated Parmesan cheese, and 2 tablespoons of fresh chopped basil. Mix everything until smooth and creamy.