iguana's mushroom sauce

Ingredients

• 1 pound mixed mushrooms ((such as portobello, king oyster, enoki, shitake, white button, cremini), thinly sliced
• 2 tablespoons butter
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1-2 small pinches ground himalayan sea salt
• 2 large cloves garlic, pressed
• 1/4 cup dry white wine or marsala wine
• 1/2 cup low-sodium chicken broth
• 1 tablespoon busha browne's spicy pepper sherry® or cooking sherry
• 2 cups 35% heavy cream
• 2 teaspoons cornstarch mixed with 1/3 cup cold water
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black truffle oil
• 1/8 teaspoon cayenne pepper, or more to taste
• 1 tablespoon fresh parsley, chopped