Mushrooms with Béarnaise Yogurt
Grilled maitake or oyster mushrooms served over a creamy béarnaise-style yogurt sauce flavored with tarragon, shallots, and white wine vinegar. A elegant vegetarian dish that combines the earthy flavor of mushrooms with a lighter version of the classic French sauce.
Ingredients
- •1 whole shallot
- •2 sprigs tarragon
- •½ teaspoon black peppercorns
- •1 tablespoon white wine vinegar
- •1 cup plain whole-fat Greek yogurt
- •2 tablespoons fresh lemon juice
- •1 tablespoon olive oil
- •to taste Kosher salt
- •1 tablespoon coriander seeds
- •1 teaspoon kosher salt
- •1 teaspoon mustard powder
- •1 teaspoon paprika
- •12 ounces maitake or oyster mushrooms
- •2 tablespoons olive oil
- •to taste tarragon sprigs
- •1 piece spice mill or mortar and pestle
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
5 min
- 3.
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.
8 min
- 4.
Yogurt can be made 3 days ahead. Cover and chill.
