YIELD: 6 servings 24 mini tart shells, baked, about 1 ¾” top diameter 1 Tbsp. butter, unsalted 1 Tbsp. olive oil 2 Tbsps. shallots, minced 3 cups Chantarelle or other wild mushrooms, finely diced 2 tsp. cognac 1 tsp. tarragon, fresh minced ¾ cup walnuts, toasted and finely chopped 2 to 3 Tbsps. butter, whipped in food processor with a pinch of fresh parsley, a few walnuts and dash of lemon juice coarse salt, as needed black pepper, freshly ground as ...
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