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.