Oyster Mushroom Rillette Canapés

  • 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.


Oyster Mushroom Rillettes



Oyster Mushroom Rillettes

  1. 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).


  1. Meanwhile, place the radishes in a small bowl. Cover with cold water. Let sit for 15 minutes. Drain and pat dry with paper towels.
  2. 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.

To help you with this recipe

Multifonctional Mandolin

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

39.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.