Skip to main content
Epicurious
Bon Appétit

Mushrooms with Béarnaise Yogurt

By Chris Morocco

5.0

(7)

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

  1. 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.

  2. 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.

  3. Do Ahead

    Step 4

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

TagsFrenchEuropeanYogurtDairyMaitake MushroomMushroomVegetableOyster MushroomTarragonHerbs & SpicesSideDinnerGluten FreeVegetarianGrillingBon Appétit

See Related Recipes and Cooking Tips

Read More
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Jammy Grape Galette
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!