Charlie Palmer's Miniature Chanterelle Mushroom And Roasted Walnut Tartlets

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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

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