Heat a tablespoon of oil in a large skillet over medium heat.

Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.

Add minced garlic and cook for another 1-2 minutes until fragrant.

Pour in the vegetable broth and heavy cream, stirring to combine.

Add the sun-dried tomatoes, parmesan cheese, and Italian seasoning. Stir the sauce until the cheese melts and the sauce thickens.

Simmer the sauce on low for 10-15 minutes until it thickens and the flavors develop.

Season with salt and pepper to taste, and serve the mushrooms in the creamy sauce over pasta, rice, or with crusty bread.