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In a large skillet over medium heat, melt the butter.
Add the mushrooms and salt and cook, stirring regularly, until they've given up their liquid and the liquid has cooked off, 10 to 15 minutes.
Add the garlic and wine and increase the heat to medium-high.
Bring the wine to a simmer and reduce until thickened and saucy but not dry, about 7 minutes, depending on the size of your skillet.
Stir in the heavy cream and let heat through.
Sprinkle with rosemary or thyme. Serve on EVERYTHING.