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
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


  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



Get every new post delivered to your Inbox.

Join 254 other followers