Mushrooms With Béarnaise Yogurt Food

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MUSHROOMS WITH BéARNAISE YOGURT



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

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.

BORDELAISE SAUCE WITH MUSHROOMS



Bordelaise Sauce with Mushrooms image

I used to visit the restaurant of a friend who was a chef. He made the best mushroom sauce for beef, but would not share his recipe. After trial and error, I think mine comes very close to his. This haute cuisine sauce makes everyday steaks or roasts into something a little more elegant. Serve atop grilled steaks, hamburger steaks, roasted beef or venison. Bon Appetite!

Provided by TWIGGS1952

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
⅓ cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
¼ teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
  • Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

Nutrition Facts : Calories 146.1 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 324.3 mg, Sugar 1.3 g

CHILI YOGURT MUSHROOMS



Chili Yogurt Mushrooms image

This is from one of my Indian cookbooks, and is so easy and delish! The recipe calls for cremini, but you can substitute plain button mushrooms too. These are good as an appetizer with naan, or as a side dish to tandoori meats, or even plain grilled meats.

Provided by A la Carte

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons ghee or 4 tablespoons butter
2 large onions, chopped
4 large garlic cloves, crushed
14 ounces canned chopped tomatoes
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon chili powder
1 lb cremini mushroom, thickly sliced
1/2 teaspoon sugar
salt
1/2 cup plain yogurt
chopped fresh cilantro

Steps:

  • Melt the Ghee in a large skillet or wok, over medium-high heat. Add the onion and saute, stirring frequently for about 5-8 minutes until they are golden.
  • Stir in the garlic and saute another 2 minutes.
  • Add the chopped tomatoes and their juice and mix. Stir in the turmeric, garam masala and chili powder and continue cooking for an additional 3 minutes.
  • Add the mushrooms, sugar, and salt, to taste, and cook for about 8 minutes until they have given off their liquid and are soft and tender.
  • Turn off the heat and stir in the yogurt, a little at a time, stirring very well so it doesn't curdle. Taste and adjust the seasoning if needed.
  • Sprinkle with cilantro and serve.

Nutrition Facts : Calories 215.5, Fat 14.2, SaturatedFat 8.7, Cholesterol 36.8, Sodium 32.5, Carbohydrate 19.8, Fiber 3.2, Sugar 9.8, Protein 5.8

PAPRIKA MUSHROOMS WITH GREEK-STYLE YOGHURT



Paprika Mushrooms With Greek-Style Yoghurt image

I found this recipe on a BBC website while searching for a combination of mushrooms and Greek-style yoghurt. I made quite a few changes to suit what I had and personal tastes. I thought it was nice but probably not a 5 star recipe, but thought it was worth sharing.

Provided by Peter J

Categories     Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 12

1 tablespoon butter
2 spring onions, finely chopped
1 teaspoon garlic, crushed
5 medium mushrooms, finely sliced
1/4 teaspoon chili flakes
1 teaspoon paprika
1 tablespoon sherry wine
2 tablespoons red wine
2 tablespoons water
2 tablespoons sun-dried tomatoes (tapanade or paste)
2 tablespoons Greek yogurt
1 slice toast

Steps:

  • Melt butter in a medium size saucepan over medium heat.
  • Fry spring onions and garlic for one minute, stirring often.
  • Reduce heat to low and add mushrooms, chili flakes and paprika and cook for one minute, stirring often.
  • Add sherry, red wine, water and sun-dried tomatoes.
  • Simmer for ten minutes, stirring occasionally until of a good consistency.
  • Serve either on or to side of toast with yoghurt spooned over the top.

Nutrition Facts : Calories 363.8, Fat 14.9, SaturatedFat 8, Cholesterol 51.2, Sodium 442.7, Carbohydrate 33.5, Fiber 4.5, Sugar 6.5, Protein 8.9

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Step 1. Bring shallot, tarragon sprigs, peppercorns, vinegar, and ⅓ cup water to a boil in a small skillet over medium heat and cook until …
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  • Bring shallot, tarragon sprigs, peppercorns, vinegar, and ⅓ 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.
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