Oyster Mushrooms with Bourbon Bearnaise Recipe by Pete Campbell

Masterchef’s Pete Campbell has collaborated with Ezra Brooks Kentucky Straight Bourbon to create this recipe with two parts.

Oyster Mushrooms with Bourbon Bearnaise Recipe

Bourbon Bearnaise Recipe

Ingredients:

• 4 tbsp  Ezra Brooks Kentucky Straight Bourbon
• 2 tbsp Rice Wine Vinegar
• 225g Clarified Butter
• 3 Egg Yolks
• Salt

Method:

1. Combine Ezra Brooks Kentucky Straight Bourbon and vinegar in a pan and reduce by half.
2. Add liquid and egg yolks to a stick blender canister, and blend to combine.
3. While blending, stream in warm clarified butter to emulsify.
4. Season with salt to taste.

Oyster Mushroom Recipe

Ingredients:

• 400g Oyster Mushrooms
• 2 tbsp Butter
• 2 tbsp Olive Oil
• 1/2 cup Stock
• 1 tbsp Seaweed Seasoning*
• Salt and Pepper

Method:

1. In a smoking hot pan, add the oil and butter then toss in the mushroom cap side down.
2. Cook for about 2 minutes then flip to stem side down and cook for another 2 minutes, after 4 minutes you should see a nice golden crust forming.
3. To deglaze the pan, add your chosen stock along with a little splash of Ezra Brooks Kentucky Straight Bourbon for good measure. This will cook off quite quickly but also help finish off the cooking of the mushrooms as they soak up the flavour.
4. Once done, remove the mushrooms and arrange on a plate.
5. Season with salt, pepper and Seaweed Seasoning (optional but highly encouraged)
6. Serve with Bourbon Bournaise

*Make Seaweed seasoning by simply blitzing your favourite seaweed (or a combination) into a fine powder.

About Pete Campbell

After cultivating his fine-dining culinary skills under the tutelage of renowned Executive Chef Peter Gilmore at Sydney’s most prestigious dining room, Quay, Pete was then snapped up by Effie’s before being introduced to Poly by Jock Zonfrillo where he is currently working with Campbell now on his way to becoming one of the country’s finest self-taught chefs. As runner-up in the 2021 nail-biting finale of MasterChef Australia, not to mention the mastermind behind the two-minute tasty peanut butter muffin viral sensation, this former high-flying corporate exec turned tattoo artist proves you don’t have to be classically trained to perfect classic cuisine.  

About Ezra Brooks Kentucky Straight Bourbon

Born and bred in Kentucky, Ezra Brooks has been filling glasses with genuine American bourbon since 1957. Synonymous with quality, this Whiskey is made in the Lux Row Distillery on the famous Kentucky Bourbon Trail, where hands make the liquid, but the heart leads the journey. Aged in new, charred white oak barrels for seven years and bottled at barrel strength. Carrying sweet notes of caramel and vanilla, with hints of spice and chocolate and a warm finish, there is no better way to celebrate the father in your life than with a glass at the annual Father’s Day BBQ. Available to buy now from Dan Murphy’s and BWS.