Cooked - Mushrooms with Béarnaise Yogurt

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mushrooms with Béarnaise Yogurt

4.0

1 shallot, finely chopped

2 sprigs tarragon, plus 2 tsp chopped

½ tsp black peppercorns, crushed

1 Tbsp white wine vinegar

1 c plain whole-fat Greek yogurt

2 Tbsp fresh lemon juice

1 Tbsp olive oil

Kosher salt

1 Tbsp coriander seeds

1 tsp kosher salt

1 tsp mustard powder

1 tsp paprika

12 oz maitake or oyster mushrooms, torn into large pieces

2 Tbsp olive oil

Torn tarragon sprigs (for serving)

A spice mill or a mortar and pestle

Bring shallot, tarragon sprigs, peppercorns, vinegar, and ⅓ c 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.
DO AHEAD: Yogurt can be made 3 days ahead. Cover and chill.
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.

Tags: bonappetit, dinner, gluten-free, grilling, healthyish, keto, mushroom, shallot, side, veg, vegetarian, yogurt

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥟Appetizer

Cuisine🇫🇷French

Occasions🏡Casual Gathering📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 132 weeks ago

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