Creamy Persian Mushroom Stew with Bread (Khoorak-e Gharch ba Nan)

Melt the butter in a wide skillet over medium heat until gently bubbling.

Add the chopped mushrooms and diced shallots. Sauté for about 5 minutes, stirring occasionally, until the mushrooms soften and release their moisture.

In a small pan over low heat, gently warm the peanut butter until smooth and pourable. Remove from heat before it browns.

Add the minced garlic to the mushroom mixture and sauté for about 30 seconds, just until fragrant.

Pour the warmed peanut butter into the pan and stir until evenly incorporated with the mushrooms.

Turn off the heat and let the mixture cool slightly for 1–2 minutes to prevent curdling.

In a small bowl, mix the sour cream, lemon juice, and chopped parsley. Season with salt and black pepper.

Gently fold the sour cream mixture into the mushrooms until creamy and well combined.

Serve warm with fresh bread, perfect for dipping and scooping.