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 lemon juice
coarse salt, as needed
black pepper, freshly ground as needed
1. Order pre-made, pre-baked tart shells or use pre-made pie dough in mini tartlet pans, following directions on packaging. Have shells ready.
2. Combine butter and olive oil in medium sauté pan over medium heat. Add shallots and cook for about 4 minutes, stirring occasionally, until softened but not browned. Add mushrooms and cook about 7 minutes longer, until liquid has evaporated and mushrooms are beginning to brown. Stir in cognac and tarragon, season with salt and pepper and sauté 3 minutes longer. Stir in walnuts. Remove from heat. You will have about 12 oz. walnut mixture.
3. Per order: Spoon about 1 Tbsp. mushroom-walnut mixture into each of the tartlet shells. Top each with a dab (a generous ¼ tsp.) Walnut Butter. Place under broiler or salamander for about 3 seconds, or until butter melts and bubbles. Serve hot.
Photo and recipe: California Walnut Commission
