Oyster Mushroom Rillette Canapés

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