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Charlie Palmer's Miniature Chanterelle Mushroom and Roasted Walnut Tartlets
From:
Walnut Marketing Board
Current Rating: rating pending
Serves 6
These small tarts boast the rich flavor of Cognac, tarragon and wild mushroom.
Ingredients
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
- 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.
- 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.
- 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.
- NOTE: Mushroom-walnut mixture is also good tossed with hot pasta, using a bit of the pasta cooking water for moisture.
