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Charlie Palmer's Miniature Chanterelle Mushroom and Roasted Walnut Tartlets

From: Walnut Marketing Board

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Serves 6


These small tarts boast the rich flavor of Cognac, tarragon and wild mushroom.


  • 24 mini tart shells, baked, about 1 ¾ inch top diameter
  • 1 tbsp butter, unsalted
  • 1 tbsp olive oil
  • 2 tbsp shallots, minced
  • 3 cups Chanterelle or other wild mushrooms, finely diced
  • 2 tsp Cognac
  • 1 tsp tarragon, fresh minced
  • ¾ cup California walnuts, toasted and finely chopped
  • 2 to 3 tbsp parsley walnut butter (see recipe under "related recipes")
  • Coarse salt, as needed
  • Black pepper, freshly ground as needed
  • Directions

    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 1 ½ cups mushroom-walnut mixture.
    3. Spoon about 1 tablespoon mushroom-walnut mixture into each tartlet shell. Top each with a generous ¼ teaspoon of Parsley Walnut Butter. Place under broiler for about 30 seconds, or until butter melts and bubbles. Serve hot.
    4. NOTE: Mushroom-walnut mixture is also good tossed with hot pasta, using a bit of the pasta cooking water for moisture.

    Chef Charlie Palmer

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