Cream sauce with fresh herbs

I forgot to take a picture of this today , im not gonna lie the dinner was SCOFFED. But its a lovely rich sauce which complements meat extremely well and takes very little time to prepare and cook.
You will need

• one tub of mushrooms, cleaned with some kitchen paper, never wash your mushrooms as they absorb way too much water.
• 3 cloves if garlic minced
• 2 onions, peeled and thinly sliced or which ever consistency you'd prefer your sauce to be.
• 1 teaspoon of black pepper and sea salt
• 1 tablespoon of freshly chopped parsley
• 1 tablespoon of freshly chopped oregano
• 1 tablespoon of freshly chopped thyme
• 250ml of double cream

Heat a medium sized saucepan with a good glug of oil and with a pinch of sea salt add your onions and cook down on a medium to low heat  for 10-15 minutes.
Add your minced garlic , and fresh herbs to the onions and cook for a further 1 minute.
Add your sliced mushrooms to the saucepan, I like the mushrooms to be cut quite roughly as there going to shrink anyway during the cooking process, cook for about 2-3 minutes.
At this stage you could deglaze the saucepan with 100ml of white wine if you like, but as I didn't have any I just went ahead and added 250ml of fresh double cream along with cracked black pepper.
Reduce for about a minute and there's your sauce. Check for seasoning.