In a large sauté pan, melt 2 tablespoons of unsalted butter over medium heat. Add a pinch of salt, oregano, crushed red pepper flakes, smoked paprika, and ground black pepper. Stir the spices as they become fragrant, which should take about 1 minute.

Add the sliced button mushrooms to the pan, followed by halved cherry tomatoes, minced garlic, and chopped sun-dried tomatoes. Cook uncovered for about 15 minutes, stirring often.

Pour in 1 cup of vegetable broth and allow the mixture to simmer gently for another 10 minutes until the sauce becomes thick and flavorful, stirring occasionally.

Remove the pan from the heat and stir in the heavy cream, grated parmesan cheese, and freshly chopped basil. Mix well until everything is combined.