MUSHROOMS WITH BéARNAISE YOGURT

Mushrooms with Béarnaise Yogurt image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 19

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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

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.