Best 3 Mushrooms With Béarnaise Yogurt Recipes

In the culinary world, mushrooms with béarnaise yogurt is a dish that captivates the senses with its rich and harmonious flavors. This elegant dish combines the earthy sweetness of mushrooms with the velvety smoothness of béarnaise sauce and the tangy creaminess of yogurt, creating a symphony of textures and tastes that will tantalize your palate. Whether you're a seasoned chef or a home cook looking to impress your guests, this article provides a comprehensive guide to help you create the perfect mushrooms with béarnaise yogurt dish.

Here are our top 3 tried and tested recipes!

MUSHROOMS WITH BéARNAISE YOGURT

Mushrooms with Béarnaise Yogurt image

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

Provided by Chris Morocco

Categories Bon Appétit Mushroom Side Dinner Fall Winter Yogurt Tarragon Coriander Vegetarian Wheat/Gluten-Free Grill Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield 4 servings

Number Of Ingredients 19

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

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.

BRAISED MUSHROOMS

Braised Mushrooms image

Cook a batch of these savory mushrooms on the weekend and add them to pasta or use as a side dish on busy weeknights.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 4

Ingredients

3 to 4 tablespoons extra-virgin olive oil
1 1/2 pounds shiitake or mixed wild mushrooms, trimmed
1/2 cup water (or low-sodium chicken stock)
Coarse salt

Steps:

In a large saute pan, heat 1 Tbspoil over medium heat. Workingin batches, add mushrooms.Press down firmly with spatula tosear mushrooms. Transfer to aplate. Repeat with remaining oiland mushrooms. Return mushroomsto pan, add water, reduceheat, cover, and simmer untiltender, 4 to 5 minutes. Seasonwith salt. Let cool completely.

BéARNAISE STEAKS WITH MUSHROOMS

Béarnaise Steaks with Mushrooms image

Treat your family to a French dinner with this grilled beef and mushroom dish - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

2 tablespoons margarine or butter, softened
1 tablespoon chopped fresh chives
1/4 teaspoon dried tarragon leaves
1 package (8 oz) sliced fresh mushrooms
1/2 cup very thinly sliced red onion (cut in half, then sliced)
1/2 cup fat-free zesty Italian dressing
1 1/2-lb beef boneless sirloin steak, about 1 inch thick

Steps:

Heat closed medium-size contact grill for 5 to 10 minutes. In small bowl, mix butter, chives and tarragon. Refrigerate until serving.
In medium bowl, mix mushrooms, onion and dressing. With slotted spoon, place mushrooms and onion on grill; reserve dressing in bowl. Close grill. Grill 3 to 5 minutes or until vegetables are crisp-tender. Remove from grill; cover to keep warm.
Brush both sides of beef steak with dressing from bowl. Place beef on grill. Close grill. Grill 5 to 7 minutes for medium-rare, brushing with dressing once or twice, or grill until desired doneness.
To serve, cut beef into serving pieces. Serve with vegetables and butter mixture.

Nutrition Facts : Calories 210, Carbohydrate 4 g, Cholesterol 75 mg, Fiber 0 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use Fresh Mushrooms: Fresh mushrooms will have a better flavor and texture than canned or dried mushrooms. If you can't find fresh mushrooms, you can use frozen mushrooms as a substitute.
Clean the Mushrooms Properly: To clean the mushrooms, gently wipe them with a damp paper towel. Do not wash them under running water, as this can make them waterlogged.
Slice the Mushrooms Evenly: This will help them cook evenly. If the mushrooms are too thick, they will take longer to cook and may not cook evenly.
Use a Non-Stick Pan: This will help prevent the mushrooms from sticking to the pan and burning.
Cook the Mushrooms Over Medium Heat: This will help them cook evenly and prevent them from becoming rubbery.
Don't Overcook the Mushrooms: Mushrooms are delicate and can easily become overcooked. Cook them just until they are tender, about 5-7 minutes.
Season the Mushrooms: Season the mushrooms with salt, pepper, and any other desired seasonings before serving.

Conclusion:

Mushrooms with béarnaise yogurt is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends.