Oyster Mushroom Rillette Canapés
These canapés take the traditional rillettes and make them vegetarian thanks to oyster mushrooms.
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
Instructions
- 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).
These canapés take the traditional rillettes and make them vegetarian thanks to oyster mushrooms.