Qarch ba Kerm (قارچ با کرم) — Persian Creamy Baked Mushrooms

• 500 gWhite button mushrooms (wiped clean, stems trimmed, sliced 6 mm thick)
• 45 gUnsalted butter (divided)
• 12 gGarlic (finely grated or minced (about 3 cloves))
• 3 gSea salt (divided (about 1/2 tsp), plus more to taste)
• 1 gFreshly cracked black pepper (about 1/2 tsp, plus more to taste)
• 240 mlHeavy cream (at room temperature if possible)
• 2 largeEgg yolks (room temperature)
• 80 gGruyere cheese (finely grated (or use low-moisture mozzarella))
• 10 gFresh flat-leaf parsley (finely chopped, plus extra to garnish)

Instructions

1. 1

   Heat the oven broiler to high and place a rack about 15 cm below the heat source. Pat mushrooms dry if damp, then slice evenly. Set a 20 cm oven-safe skillet or a small baking dish nearby so the hot mushroom mixture can be transferred quickly without cooling.

2. 2

   In a wide skillet over medium-high heat, melt 30 g butter until foamy, about 45 seconds. Add mushrooms in a single layer (cook in two batches if crowded). Sauté 6–8 minutes, stirring every minute, until their liquid evaporates and edges turn golden-brown.

3. 3

   Reduce heat to medium. Add the remaining 15 g butter and the garlic; cook 30–45 seconds until fragrant, not browned. Season with 2 g salt and all the black pepper. Stir 30 seconds to coat, then remove the pan from heat to cool slightly for 2 minutes.

4. 4

   In a bowl, whisk egg yolks for 20 seconds. Slowly whisk in the heavy cream in a thin stream for 45–60 seconds to combine. To prevent curdling, temper the mixture by whisking in 3 tablespoons (45 ml) of the warm mushroom juices from the pan.

5. 5

   Return the skillet to low heat. Pour in the tempered cream mixture and stir constantly with a silicone spatula for 2–3 minutes, scraping the bottom, until the sauce thickens to a glossy, spoon-coating consistency (do not let it simmer or boil). Taste and add the remaining 1 g salt if needed.

6. 6

   Turn off the heat and fold in the chopped parsley. If using a separate baking dish, transfer the mixture now. Sprinkle the grated Gruyere evenly over the top. Broil 2–4 minutes, rotating once, until bubbling with a deep golden crust and a few toasted spots.

7. 7

   Rest 5 minutes so the sauce sets and stays velvety. Finish with a little extra parsley and a few cracks of black pepper. Serve hot and scoopable, straight from the dish, while the top is crisp and the mushrooms are juicy.