Oyster Mushroom Rillette Canapés

Name: Oyster Mushroom Rillette Canapés
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 dozen
Ingredients: 9 oz (250 g) oyster mushrooms, thinly sliced lengthwise; 1/3 cup (75 g) unsalted butter, softened; 1 small shallot, finely chopped; ¼ cup (60 ml) water; 1 tbsp (15 ml) white wine vinegar; 1 tsp tarragon leaves, finely chopped; 2 radishes, thinly sliced on a mandoline; 12 cranberry and hazelnut crackers; 1 tsp tarragon leaves, finely chopped

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Preparation 20 MIN

Cooking 10 MIN

Waiting 15 MIN
Servings 1
Makes 1 dozen

These canapés take the traditional rillettes and make them vegetarian thanks to oyster mushrooms.

Ingredients
Preparation

Ingredients

Oyster Mushroom Rillettes

9 oz (250 g) oyster mushrooms, thinly sliced lengthwise
1/3 cup (75 g) unsalted butter, softened
1 small shallot, finely chopped
¼ cup (60 ml) water
1 tbsp (15 ml) white wine vinegar
1 tsp tarragon leaves, finely chopped

Toppings

2 radishes, thinly sliced on a mandoline
12 cranberry and hazelnut crackers
1 tsp tarragon leaves, finely chopped

Preparation

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).

Assembly

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.

Note

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.