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Mushrooms with Bearnaise Yogurt

Wine Pairings: Rhone Blend Red

Ingredients:


Yogurt:

  • 1 shallot, finely chopped
  • 2 sprigs tarragon, plus 2 teaspoons chopped
  • ½ 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

    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)

Directions:


Yogurt
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.

Mushrooms and Assembly
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.

Serves 4 / Recipe from www.bonappetit.com

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