Mushrooms With Béarnaise Yogurt Recipes
BéARNAISE STEAKS WITH MUSHROOMS
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
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
MUSHROOMS WITH BéARNAISE YOGURT
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
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.
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