Oyster Mushroom Rillettes
- In a large skillet over high heat, brown the mushrooms in 2 tbsp of the butter. Add the shallot and cook over medium heat for 1 minute. Deglaze with the water and vinegar. Let reduce until almost dry. Off the heat, add the remaining butter and the tarragon. Season generously with salt and pepper. Transfer to a bowl and let cool (see note).
- Meanwhile, place the radishes in a small bowl. Cover with cold water. Let sit for 15 minutes. Drain and pat dry with paper towels.
- Spread the rillettes over the crackers. Top with the radishes and tarragon.
The rillettes can be made in advance and will keep for 3 days in an airtight container in the refrigerator. When ready to serve, soften the rillettes mixture by heating it in the microwave oven for a few seconds, being careful not to melt the butter.