Mushrooms With Béarnaise Yogurt Recipes

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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

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

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

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.

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