Ingredients

• 500 g white mushrooms
• 150 g kashar cheese
• 3 tbsp butter
• 1 piece onion
• 3 clove garlic
• 2 tbsp olive oil
• 1 tsp black pepper
• 1 tsp salt
• 3 tbsp fresh parsley

Instructions

1. Prepare the mushrooms

   Clean the mushrooms with a damp cloth and slice them into 5mm thick pieces. Finely dice the onion and mince the garlic cloves. Grate the kashar cheese and set aside. Do not wash mushrooms under running water as they will absorb too much moisture.

2. Sauté the aromatics

   Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat for 1 minute. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn or it will become bitter.

3. Cook the mushrooms

   Add the sliced mushrooms to the skillet and increase heat to medium-high. Cook for 8-10 minutes, stirring occasionally, until mushrooms release their liquid and it evaporates. The mushrooms should be golden brown and tender. Do not overcrowd the pan or mushrooms will steam instead of browning.

4. Season and combine

   Add remaining 2 tbsp butter, salt, and black pepper to the mushrooms. Cook for 2 minutes over medium heat until butter melts and coats everything evenly. Remove from heat and stir in chopped parsley. The mixture should be moist but not watery. Do not oversalt as kashar cheese is naturally salty.

5. Assemble the dish

   Preheat oven to 200°C. Transfer the mushroom mixture to a buttered baking dish or individual ramekins. Spread the mixture evenly and top with grated kashar cheese, covering completely. The cheese layer should be generous and even. Do not press the cheese down or it won't melt properly.

6. Bake until golden

   Bake in the preheated oven for 12-15 minutes until the cheese is melted, bubbly, and golden brown on top. The edges should be lightly caramelized and the center should be bubbling. Do not overbake or the cheese will become tough and rubbery.

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