Persian-Style Creamy Baked Mushrooms (Qarch ba Kerm)

Preheat the oven to 240°C (460°F) and lightly grease a heatproof baking dish.

Clean the mushrooms quickly, pat them dry, and slice. Toss lightly with a few drops of lemon juice to prevent discoloration.

Melt the butter in a skillet over medium heat. Add the garlic and sauté briefly until fragrant, about 30 seconds.

Add the mushrooms and cook, stirring occasionally, until they release their moisture and become lightly golden.

In a bowl, whisk together the heavy cream, egg yolks, salt, and black pepper until smooth and well combined.

Spread the sautéed mushrooms evenly in the prepared baking dish.

Pour the cream mixture over the mushrooms, ensuring even coverage.

Sprinkle grated cheese evenly over the top.

Bake until the sauce is bubbling and the cheese is golden brown. Remove from the oven and garnish with fresh parsley before serving.