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Mushrooms with Béarnaise Yogurt

Name: Mushrooms with Béarnaise Yogurt
Cuisine: french
Ingredients: 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; 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); A spice mill or a mortar and pestle

A small grocery run gets this on the table.

Ingredients

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directions

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.
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.
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.
4.
Yogurt can be made 3 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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