Chop the garlic and onion finely on a cutting board using a chef's knife.
2 cloves garlic, 1 small onion
Heat a skillet over medium heat and add olive oil. Once shimmering, add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes, with onion becoming soft and aromatic.
2 cloves garlic, 1 small onion, 2 tbsp olive oil
Add the sliced mushrooms to the skillet with the sautéed aromatics. Cook until they release moisture and become browned around the edges, approximately 8-10 minutes. Season with salt and pepper during cooking.
400 g fresh mushrooms (such as cremini or button), to taste salt and pepper
Preheat the oven to 180°C (350°F). Transfer the cooked mushroom mixture into a baking dish, spreading evenly to form the first layer.
400 g fresh mushrooms (such as cremini or button), 1 small onion, 2 tbsp olive oil, to taste salt and pepper
If desired, sprinkle grated cheese evenly over the mushroom layer. Pour vegetable broth around the edges to add moisture and help steam during baking.
100 g grated cheese (optional), 50 ml vegetable broth
Place the baking dish in the oven and bake until the top is golden brown and bubbling, approximately 25-30 minutes. The mushrooms should be tender and the cheese melted if used.
