Mushrooms with Béarnaise Yogurt
Mushrooms with Béarnaise Yogurt is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.