Best 2 Mushrooms With Béarnaise Yogurt Recipes

Indulge in a culinary delight with our exquisite Mushrooms with Béarnaise Yogurt recipe. This dish tantalizes your taste buds with a harmonious blend of flavors and textures. The earthy aroma of mushrooms complements the rich and tangy Béarnaise sauce, while the creamy yogurt adds a luscious touch. Discover the culinary magic of this dish, perfect for a sophisticated brunch or an elegant dinner party.

Our recipe collection offers a delectable array of culinary experiences. Embark on a journey of flavors with our classic Béarnaise sauce recipe, handcrafted with shallots, white wine, and a touch of tarragon. Elevate your cooking skills with our guide to making perfect hollandaise sauce, the versatile foundation for various sauces. Delve into the art of crafting homemade yogurt, a healthy and versatile ingredient that adds a creamy touch to your favorite dishes.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOMS WITH BéARNAISE YOGURT

Mushrooms with Béarnaise Yogurt image

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Provided by Chris Morocco

Categories Bon Appétit Mushroom Side Dinner Fall Winter Yogurt Tarragon Coriander Vegetarian Wheat/Gluten-Free Grill Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield 4 servings

Number Of Ingredients 19

Ingredients

For the yogurt sauce:
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
For the 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)
Special Equipment
A spice mill or a mortar and pestle

Steps:

Make the yogurt:
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.
To assemble:
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.
Do Ahead
Yogurt can be made 3 days ahead. Cover and chill.

BéARNAISE STEAKS WITH MUSHROOMS

Béarnaise Steaks with Mushrooms image

Treat your family to a French dinner with this grilled beef and mushroom dish - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons margarine or butter, softened
1 tablespoon chopped fresh chives
1/4 teaspoon dried tarragon leaves
1 package (8 oz) sliced fresh mushrooms
1/2 cup very thinly sliced red onion (cut in half, then sliced)
1/2 cup fat-free zesty Italian dressing
1 1/2-lb beef boneless sirloin steak, about 1 inch thick

Steps:

Heat closed medium-size contact grill for 5 to 10 minutes. In small bowl, mix butter, chives and tarragon. Refrigerate until serving.
In medium bowl, mix mushrooms, onion and dressing. With slotted spoon, place mushrooms and onion on grill; reserve dressing in bowl. Close grill. Grill 3 to 5 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
Brush both sides of beef steak with dressing from bowl. Place beef on grill. Close grill. Grill 5 to 7 minutes for medium-rare, brushing with dressing once or twice, or grill until desired doneness.
To serve, cut beef into serving pieces. Serve with vegetables and butter mixture.

Nutrition Facts : Calories 210, Carbohydrate 4 g, Cholesterol 75 mg, Fiber 0 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g

Tips:

Choose the right mushrooms. Use firm, fresh mushrooms that are not slimy or bruised. Cremini, shiitake, and oyster mushrooms are all good choices.
Clean the mushrooms properly. Wipe the mushrooms clean with a damp cloth or paper towel. Do not wash them under running water, as this can make them soggy.
Slice the mushrooms evenly. This will help them cook evenly.
Use a hot pan. A hot pan will help to sear the mushrooms and prevent them from releasing too much water.
Don't overcrowd the pan. If you overcrowd the pan, the mushrooms will steam instead of sear.
Season the mushrooms generously. Salt, pepper, and garlic powder are all good choices.
Cook the mushrooms until they are tender. This will usually take about 5-7 minutes.
Serve the mushrooms immediately. They are best when they are hot and fresh.

Conclusion:

Mushrooms with barnaise yogurt is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make sure that your mushrooms are cooked perfectly every time.