Khoorak-e Gharch (خوراک قارچ) — Persian Creamy Mushroom Medley

• 500 gCremini mushrooms, wiped clean and thickly sliced (Or a mix of cremini and button mushrooms)
• 45 gButter (Divided)
• 120 gShallots, finely diced (About 3 medium shallots)
• 12 gGarlic, finely grated or minced (About 4 cloves)
• 6 gFine sea salt (About 1 teaspoon, plus more to taste)
• 1 gBlack pepper, freshly ground (About 1/2 teaspoon, plus more to taste)
• 30 gPeanut butter (Smooth, unsweetened; about 2 tablespoons)
• 120 gSour cream (Full-fat for best texture; about 1/2 cup)
• 30 mlLemon juice, freshly squeezed (About 2 tablespoons)
• 15 gParsley leaves, finely chopped (About 1/2 cup loosely packed)
• 60 mlWater (To loosen sauce as needed)

Instructions

1. 1

   Prepare the mushrooms: wipe with a damp towel (avoid soaking), then slice thickly so they stay meaty. Heat a wide skillet over medium-high for 2 minutes. Add 15 g butter and let it foam, then add mushrooms in an even layer and cook 6–8 minutes, stirring only occasionally, until browned and their liquid mostly evaporates.

2. 2

   Push mushrooms to the edges of the pan. Add the remaining 30 g butter to the center, then add diced shallots. Cook 3–4 minutes over medium heat, stirring, until softened and lightly golden. Add garlic and cook 30–45 seconds until fragrant, keeping heat moderate so the garlic does not brown.

3. 3

   Season the pan with salt and black pepper, then stir everything together. Reduce heat to low. In a small bowl, whisk peanut butter with 60 ml water until smooth and pourable, then stir it into the mushrooms. Simmer gently for 2 minutes, stirring, until the mixture looks glossy and lightly thickened.

4. 4

   Turn the heat to the lowest setting. Add sour cream and stir continuously for 1–2 minutes until fully incorporated and velvety; do not let it boil to prevent splitting. Remove from heat, then stir in lemon juice and most of the chopped parsley. Taste and adjust with up to 1 g more salt or a little extra lemon.

5. 5

   Rest the dish 3 minutes so the sauce settles and clings to the mushrooms. Spoon into a warm serving bowl and top with the remaining parsley and extra black pepper. Serve immediately while creamy, ideally with warm flatbread or crusty bread to scoop, or alongside steamed rice.