Beatriz Da Costa
Poached Oysters with Matsutake Mushrooms
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Poached Oysters with Matsutake Mushrooms

Bryce Shuman, Betony, New York City - January/February 2014

For 6 to 8 servings

Pearl barley:

  • 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.

Cooking liquid:

  • 2 cups (470ml) dry white wine
  • 3 (5g) sprigs thyme
  • 2 (5g) sm. cloves garlic
  1. 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.

  2. Cool in ice water bath; cover in airtight container; reserve in refrigerator.

Matsutake mushrooms:

  • 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
  • salt
  • chicken stock
  • unsalted butter
  • 18 to 24 Blue Point oysters
  • 1/4 oz. (7g) nasturtium leaves
  • 1/3 oz. (10g) matsutake mushrooms, shaved
  1. 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).

  2. 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).

  3. 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