This is a delicious hot appetiser that’s easy to make – and perfect with a glass of Champagne.






Skill level

Average: 3.7 (3 votes)


  • 24 large oysters
  • 70 g butter
  • 2 eschalots, finely chopped
  • 12 (about 120 g) small button mushrooms, finely chopped
  • 100 ml Champagne
  • 2 egg yolks
  • thinly sliced spring onions, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Drink Larmandier-Bernier Brut Tradition Premier Cru NV, Champagne, France ($80)

Remove oyster meat from shells and place in a small saucepan. Clean shells under running water to remove any broken shell, then place on an oven tray. Set aside.

Melt 40 g butter in a frying pan over low heat. Add eschalots and cook for 2 minutes or until softened. Add mushrooms and cook, stirring occasionally, for 10 minutes or until softened and most of the moisture has evaporated. Season with salt and pepper. Spoon into oyster shells and set aside.

Preheat oven to 250°C. Add 60 ml Champagne to oyster meat. Place over medium heat and cook for 3 minutes or until oysters are almost cooked. Drain and discard cooking liquid, then place an oyster in each shell on top of the mushroom mixture.

Whisk egg yolks with the remaining 2 tbsp Champagne in a heatproof bowl until combined. Place the bowl over a saucepan of simmering water (don’t let the bowl touch the water) and whisk for 5 minutes or until thick and pale. Melt remaining 30 g butter and whisk into egg yolk mixture. Season. Spoon sabayon over each oyster and place in oven for 5 minutes or until golden. Serve scattered with thinly sliced spring onions.


As seen in Feast Magazine, Issue 12, pg85.

Photography by Brett Stevens