The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
Recipe information
Yield
4 Servings
Ingredients
Yogurt
1
2
½
1
1
2
1
Mushrooms and Assembly
1
1
1
1
12
2
Special Equipment
Preparation
Yogurt
Step 1
Bring shallot, tarragon sprigs, peppercorns, vinegar, and ⅓ 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.
Step 2
Do Ahead: Yogurt can be made 3 days ahead. Cover and chill.
Mushrooms and Assembly
Step 3
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.
Step 4
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.