In a large sauté pan, melt 2 tablespoons of unsalted butter over medium heat for about 1 minute. Once melted, sprinkle in salt, oregano, crushed red pepper flakes, smoked paprika, and ground black pepper. Stir to create a fragrant base.

Add button mushrooms, cherry tomatoes, minced garlic, and chopped sun-dried tomatoes. Cook uncovered for about 15 minutes, stirring occasionally until mushrooms sweat and tomatoes burst.

Pour in vegetable broth and bring to a gentle simmer. Simmer for about 10 minutes, stirring occasionally until the sauce thickens slightly.

Remove from heat and stir in heavy cream, grated Parmesan, and chopped basil. Mix well until the cheese melts and the sauce becomes creamy.