Mushrooms With Barnaise Yogurt Best Recipes

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MUSHROOMS WITH BéARNAISE YOGURT

2016-07-25



Mushrooms with Béarnaise Yogurt image

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Provided by Chris Morocco

Categories     Bon Appétit     Mushroom     Side     Dinner     Fall     Winter     Yogurt     Tarragon     Coriander     Vegetarian     Wheat/Gluten-Free     Grill     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 19

Ingredients:

  • For the yogurt sauce:
  • 1 shallot, finely chopped
  • 2 sprigs tarragon, plus 2 teaspoons chopped
  • 1/2 teaspoon black peppercorns, crushed
  • 1 tablespoon white wine vinegar
  • 1 cup plain whole-fat Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • Kosher salt
  • For the mushrooms and assembly:
  • 1 tablespoon coriander seeds
  • 1 teaspoon kosher salt
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 12 ounces maitake or oyster mushrooms, torn into large pieces
  • 2 tablespoons olive oil
  • Torn tarragon sprigs (for serving)
  • Special Equipment
  • A spice mill or a mortar and pestle

Steps:

  • Make the yogurt:
  • Bring shallot, tarragon sprigs, peppercorns, vinegar, and 1/3 cup water to a boil in a small skillet over medium heat and cook until liquid is nearly evaporated, 8-10 minutes. Let cool. Discard tarragon sprigs and transfer mixture to a small bowl. Add yogurt, lemon juice, oil, and chopped tarragon and mix well; season with salt.
  • To assemble:
  • Prepare a grill for medium heat. Finely grind coriander seeds in spice grinder or with mortar and pestle. Transfer to a small bowl and mix in salt, mustard powder, and paprika.
  • Drizzle mushrooms with oil in a medium bowl; gently toss to coat. Season with rub. Grill, turning occasionally, until browned and tender, 6-8 minutes. Serve over yogurt topped with tarragon.
  • Do Ahead
  • Yogurt can be made 3 days ahead. Cover and chill.

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