Oyster mushroom rillettes

Laskagombas rilette

Oyster mushroom rillettes


  • 500 g sliced oyster mushrooms
  • 2 hardboiled eggs
  • 2 tablespoons sour cream
  • 1 bunch of chives
  • salt and pepper

Thinly slice the mushrooms then cook until soft in a covered pan in a little oil. Once soft, fry until golden and allow to cool. Set aside two-thirds of the mushrooms, blending the remaining third with the hardboiled eggs, sour cream and herbs using a hand blender. Gently stir in the rest of the mushrooms and chopped chives and pile the mixture into small cracker baskets. Ideal spread on toast or as a dip with savoury crackers or tortilla chips.

Although the rillettes can be made a day in advance, this recipe takes just 20 to 25 minutes to prepare, making it ideal for unexpected guests.

Tip: Suitable small cracker baskets can be found in the biscuits and snacks aisle of most large supermarkets.