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Heat some olive oil in a pan and sauté the mushrooms until they start to turn golden brown.
Add a generous amount of butter to the pan.
Incorporate the chopped onions and minced garlic, cooking until they release their aroma.
Season the mixture with salt and black pepper.
Stir in the oregano and the cherry tomatoes, or use regular tomatoes if preferred.
Add the chili flakes for a bit of heat.
Pour in the cooking cream and water, or substitute with full fat milk.
Bring the mixture to a gentle boil.
Before serving, garnish with fresh coriander.