Poached Oysters with Matsutake Mushrooms
Bryce Shuman, Betony, New York City - January/February 2014
For 6 to 8 servings
- 1 3/4 tsps. (10g) salt
- 1 cup (200g) pearled barley, rinsed
Bring 3 cups (705 ml) water to a boil in a pot; season; add barley; reduce heat to low; cook until done (about 45 minutes); remove from heat; drain; spread out barley on baking sheet lined with parchment paper; cool; reserve.
- 2 cups (470ml) dry white wine
- 3 (5g) sprigs thyme
- 2 (5g) sm. cloves garlic
Bring wine to a boil in a saucepan set over high heat; reduce by half (about 5 minutes); add thyme, garlic, and 1 cup (235ml) water; bring to a boil; remove from heat; let liquid infuse 15 minutes.
Cool in ice water bath; cover in airtight container; reserve in refrigerator.
- 7 oz. (200g) matsutake mushrooms, trimmed
Place mushrooms and 1 1/3 cups (313ml) cooking liquid in vacuum-sealable plastic food bag; vacuum seal; cook in steam oven set at 190°F 1 1/2 hours; remove bag from steamer; cool; drain mushrooms over a bowl; reserve liquid; place mushrooms in airtight container; cool; cover; reserve.
Matsutake mushroom sabayon:
- 2 cups (452g) unsalted butter
- 5 lg. eggs
- 4 lg. egg yolks
- 1 Tbsp. (15ml) lime juice
- 1 Tbsp. (18g) salt
Place all ingredients and 2/3 cup (156ml) mushroom cooking liquid in a whipping siphon; charge with 2 N2O cartridges; place siphon in vacuum-sealable plastic food bag; set in water bath at 145°F with food bag opening above water; cook, maintaining temperature 1 hour; remove canister from water bath; reserve at 135°F in canister.
- 4 cups (904g) unsalted butter, chilled
- chicken stock
- unsalted butter
- 18 to 24 Blue Point oysters
- 1/4 oz. (7g) nasturtium leaves
- 1/3 oz. (10g) matsutake mushrooms, shaved
Bring 3/4 cup plus 2 Tbsps. (206ml) mushroom cooking liquid to a boil in a saucepan; add butter a little at a time, blending after each addition with an immersion blender until combined; season; reserve (keep warm).
Heat a small sauté pan set over medium heat; add barley, some stock, and butter; cook, stirring occasionally, until barley is glazed; season; reserve (keep warm).
To serve, place barley in small piles on each plate; heat 4 1/4 tsps. (20g) matsutake mushroom butter sauce in small saucepan; add oysters; cook until just warm to the touch (1 to 2 minutes); divide oysters on top of barley; spoon sous-vide mushrooms around oysters; dispense sabayon around; garnish with nasturtium leaves and shaved mushrooms.
What to drink: Moulin Touchais Coteaux du Layon 1996