Miniature Chanterelle Mushroom and Roasted Walnut Tartlets
- Yield 6 servings
- Prep 20 mins
- Cook 15 mins
Ingredients
- 24 -- Mini tart shells, 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 teaspoon Coarse salt, as needed
- 3/8 teaspoon Black pepper, freshly ground as needed
- 3/4 cup California Walnuts, toasted and finely chopped
- 2-3 tablespoons Walnut Butter
- Walnut Butter
- 1/2 cup Butter, unsalted, at room temperature
- 1/4 cup California Walnuts, toasted
- 1 tablespoon Parsley, flat leaf, chopped
- 1 teaspoon Lemon juice
- 3/4 teaspoon Coarse salt as needed
- 3/8 teaspoon White pepper, freshly ground as needed
Instructions
- Order pre-made, pre-baked tart shells from bakery or wholesaler, 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 oz. (1-1/2 cups) walnut mixture.
- Per Order: Spoon about 1 tablespoon mushroom-walnut mixture into each of 4 tartlet shells. Top each with dab (a generous 1/4 teaspoon) 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.
Walnut Butter
-
In a bowl of food processor combine butter, walnuts, parsley and lemon juice. Process, using quick on and off turns, about 2 minutes or until mixture is well blended.
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Season with salt and white pepper. Scrape into container, cover airtight and refrigerate up to 3 days or freeze up to 3 months.
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Per Order: Use as directed for topping mushroom and walnut tartlets.
Note: In addition to its use in the tartlets, Walnut Butter can be made in quantity and used as a garnish or sauce on grilled or baked fish, pork, chicken and veal, or as a spread on tea sandwiches.
Yield: Approximately 6 oz. or 3/4 cup. Portion: As needed.
Dry Creek Kitchen recipe provided courtesy of Charlie Palmer
