Mushrooms with Béarnaise Yoghurt

Ingredients for Mushrooms with Béarnaise Yoghurt

• 1 shallot, finely chopped

• 2 sprigs tarragon, plus 2 teaspoons chopped

• 1/2 teaspoons black peppercorns, crushed

• 1 tablespoon white wine vinegar

• 240ml plain whole-fat Greek yoghurt

• 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

• 350g 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

Bring shallot, tarragon sprigs, peppercorns, vinegar, and 80ml 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 yoghurt, 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 yoghurt topped with tarragon.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.