Name: Grilled Mushrooms with Béarnaise Yogurt
Yield: 4 servings
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

Oyster mushrooms with barnaise yogurt on a white oval plate.

Photo by Christopher Testani

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

Recipe information

Yield
4 servings

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

Preparation

Make the yogurt:
Step 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.
To assemble:
Step 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.
Step 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.
Do Ahead
Step 4
Yogurt can be made 3 days ahead. Cover and chill.