Chanterelle Mushroom and Roasted Walnut Tartlets

Chanterelle Mushroom and Roasted Walnut Tartlets
24 baked mini-tart shells
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons minced shallot
3 cups (6 ounces) finely diced chanterelles or other wild mushrooms
2 teaspoons Cognac
1 teaspoon minced fresh tarragon
3/4 cup finely chopped roasted walnuts
Coarse salt and freshly ground black pepper to taste
About 2 tablespoons Walnut Butter (recipe follows)
Combine the unsalted butter and olive oil in a medium saute pan over medium heat. Add the shallots and saute for about 4 minutes or until the shallots have sweated their liquid but have not browned. Add the mushrooms and continue to saute for about 7 minutes or until the mushrooms are beginning to brown and the liquid has cooked off. Stir in the Cognac and tarragon. Season to taste with salt and pepper and saute for an additional 3 minutes. Stir in the walnuts and remove from the heat. You will have about 1 1/2 cups of mushroom mixture.
Preheat the broiler.
Spoon about 1 tablespoon of the mushroom-walnut mixture into each tart shell. Dab a bit of Walnut Butter on the top of each filled tartlet and place under the broiler for about 30 seconds or just until the butter begins to melt and bubble. Serve hot.
Serves 24; four tartlets per serving.
Cook's note: Toss any extra chanterelle-walnut mixture with fresh fettuccine, and 1/4 cup hot pasta water.
Nutrition values per serving: 396 calories, 31 g fat, 26 g carbohydrates, 2 g fiber, 5 g protein, 24 mg cholesterol, 280 mg sodium.
Chef Charlie Palmer for the Walnut Marketing Board