MUSHROOMS WITH BéARNAISE YOGURT
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
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.
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Guiset Feliciano
[email protected]Overall, this was a good recipe. The mushrooms were cooked well and the sauce was flavorful. I would recommend it to others.
Vero Ahama
[email protected]This recipe was really easy to follow and the mushrooms turned out great. I'll definitely be making it again.
Haider Sultan
[email protected]The sauce was a bit too thick for my taste. I think I'll try thinning it out with some milk next time.
Amir 5544
[email protected]These mushrooms were a bit bland. I think I'll try adding some more herbs and spices next time.
Nimsi Marin
[email protected]I've made this recipe several times and it's always a success. The mushrooms are always cooked perfectly and the sauce is always delicious. I highly recommend it!
mohammad omar faisal
[email protected]This recipe is a keeper! The mushrooms were tender and juicy, and the sauce was creamy and flavorful. I served it over rice and it was a hit with my family.
Barjees ul Qadir
[email protected]So easy and delicious! I made this for a dinner party and everyone loved it. The mushrooms were so flavorful and the sauce was perfect.
Salmankhan Khan
[email protected]These mushrooms were amazing! I followed the recipe exactly and they turned out perfectly. The sauce was so flavorful and the mushrooms were cooked to perfection.
Apurbo Gaming
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler mushroom recipes in the future.
Rishi Gautam
[email protected]The mushrooms were delicious, but the sauce was a bit too rich for my taste. I think I'll try using a different recipe for the sauce next time.
Riaz Ahmed
[email protected]I was a bit skeptical about using yogurt in a barnaise sauce, but I was pleasantly surprised. The sauce was light and tangy, and it paired perfectly with the mushrooms. I'll definitely be making this again.
Heather-Jean Vandenberg
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The mushrooms are always juicy and flavorful, and the sauce is so creamy and delicious. I highly recommend it!
Resham Thapa
[email protected]This recipe was easy to follow and the mushrooms turned out perfectly. The sauce was rich and flavorful, and the mushrooms were cooked to perfection. I served it over rice and it was a delicious and satisfying meal.
Aanand chaudhary
[email protected]These mushrooms were a hit! The combination of the earthy mushrooms with the creamy barnaise yogurt sauce was divine. I especially loved the pop of fresh herbs. Will definitely make again!