Grilled Mushrooms with Béarnaise Yogurt

bon appétit mushroom side dinner fall winter yogurt tarragon coriander vegetarian wheat/gluten-free grill pescatarian peanut free soy free no sugar added kosher

Chris Morocco

4 servings

Source

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

Method

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.

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.

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