Miniature Chanterelle Mushroom and Walnut Tartlets

Miniature Chanterelle Mushroom and Walnut Tartlets

YIELD: 6 servings

24 mini tart shells, baked, about 1 ¾” top diameter
1 Tbsp. butter, unsalted
1 Tbsp. olive oil
2 Tbsps. shallots, minced
3 cups Chantarelle or other wild mushrooms, finely diced
2 tsp. cognac
1 tsp. tarragon, fresh minced
¾ cup walnuts, toasted and finely chopped
2 to 3 Tbsps. butter, whipped in food processor with a pinch of fresh parsley, a few walnuts and dash of lem

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