Miniature Chanterelle Mushroom and Roasted Walnut Tartlets

INGREDIENTS:24 baked mini tart shells
1 Tbsp. unsalted butter
1 Tbsp. olive oil
2 Tbsp. minced shallot
3 cups finely diced chanterelles or other wild mushrooms
2 tsp. Cognac
1 tsp. minced fresh tarragon
3/4 cup finely chopped roasted walnuts
to taste, coarse salt and freshly ground black pepper
2 Tbsp. (approximately) walnut
butter (recipe follows)

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