Miniature Chanterelle Mushroom and Walnut Tartlets

Miniature Chanterelle Mushroom and Walnut Tartlets

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


  1. 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.
  2. 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.
  3. 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.


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