Miniature Chanterelle Mushroom and Roasted Walnut Tartlets

Food Service Search Staff

INGREDIENTS:24 baked mini tart shells
1 Tbsp. unsalted butter
1 Tbsp. olive oil
2 Tbsp. minced shallot
3 cups finely diced chanterelles or other wild mushrooms
2 tsp. Cognac
1 tsp. minced fresh tarragon
3/4 cup finely chopped roasted walnuts
to taste, coarse salt and freshly ground black pepper
2 Tbsp. (approximately) walnut
butter (recipe follows)

Walnut Butter (yields approximately 3/4 cup):
½ cup unsalted butter, room temperature
¼ cup chopped roasted walnuts
1 Tbsp. chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
to taste, coarse salt and freshly ground white pepper DIRECTIONS:For walnut butter: Combine butter, walnuts, parsley and lemon juice in the bowl of a food processor fitted with the metal blade. Process, using quick on and off turns, for about 2 minutes or until the mixture is well-blended. Season to taste with salt and white pepper. Scrape from the bowl to a container with an airtight lid. Cover and refrigerate for up to 3 days or freeze for up to 3 months.

For tartlets: Combine unsalted butter and olive oil in medium saute pan over medium heat. Add shallots and saute for about 4 minutes or until shallots have sweat their liquid but not browned. Add mushrooms and continue to saute for 7 minutes or until mushrooms are beginning to brown and liquid has cooked off. Stir in Cognac and tarragon. Season to taste with salt and pepper and saute for an additional 3 minutes. Stir in walnuts and remove from heat. You will have about 1 ½ cups mushroom mixture. Preheat broiler. Spoon about 1 Tbsp. mushroom/walnut mixture into each tart shell. Dab a bit of walnut butter on top of each filled tartlet and place under the broiler for about 30 seconds or just until butter begins to melt and bubble. Serve hot. SERVINGS:24 servings (1 serving is 4 tartlets) From:Chef Charlie Palmer, Dry Creek Kitchen, Healdsburg, Calif. PHOTO CREDIT:Photo Credit: WALNUT MARKETING BOARD