Miniature Chanterelle Mushroom and Roasted Walnut Tartlets

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 15 mins


24-- Mini tart shells, baked, about 1-3/4-inch top diameter
1tablespoon Butter, unsalted
1tablespoon Olive oil
2tablespoons Shallots, minced
3cups Chanterelle or other wild mushrooms, finely diced
2teaspoons Cognac
1teaspoon Tarragon, fresh minced
3/4teaspoon Coarse salt, as needed
3/8teaspoon Black pepper, freshly ground as needed
3/4cup California Walnuts, toasted and finely chopped
2-3tablespoons Walnut Butter
Walnut Butter
1/2cup Butter, unsalted, at room temperature
1/4cup California Walnuts, toasted
1tablespoon Parsley, flat leaf, chopped
1teaspoon Lemon juice
3/4teaspoon Coarse salt as needed
3/8teaspoon White pepper, freshly ground as needed


  1. 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.
  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 oz. (1-1/2 cups) walnut mixture.
  3. 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

  1. 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. 

  2. Season with salt and white pepper.  Scrape into container, cover airtight and refrigerate up to 3 days or freeze up to 3 months.

  3. 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

Nutritional Info *per serving

  • Calories 610
  • Glycemic Load 0
  • Fat 39g
  • Saturated Fat 9g
  • Polyunsaturated Fat 14g
  • Monounsaturated Fat 14g
  • Cholesterol 10mg
  • Sodium 1000mg
  • Potassium 280mg
  • Carbohydrate 62g
  • Fiber 3g
  • Sugars 35g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 4%
  • Calcium 4%
  • Iron 15%