These small tarts boast the flavor of Cognac, tarragon, crunchy walnuts and wild mushrooms.
- 24 tart shells, mini, baked, about 1 3/4-inch top diameter
- 1 tablespoon butter, unsalted
- 1 tablespoon olive oil
- 2 tablespoons shallots, minced
- 3 cups Chanterelle or other wild mushrooms, finely diced
- 2 teaspoons Cognac
- 1 teaspoon tarragon, fresh minced
- 3/4 cup California walnuts, toasted, finely chopped
- 2-3 tablespoons Parsley Walnut Butter
- Salt, coarse, as needed
- Black pepper, freshly ground, as needed
- Order pre-made, pre-baked tart shells from bakery, or use pre-made pie dough in mini tartlet pans, following directions on packaging. Have shells ready.
- Combine butter and olive oil in medium sauté pan over medium heat. Add shallots and cook 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 ounces (1 1/2 cups) walnut mixture.
- Per Order: Spoon about 1 tablespoon mushroom-walnut mixture into each of the tartlet shells. Top each with dab (a generous 1/4 teaspoon) parsley walnut butter. Place under broiler or salamander about 30 seconds, or until butter melts and bubbles. Serve hot.
Note: Mushroom-walnut mixture is also good tossed with hot pasta, using a bit of the pasta cooking water for moisture.