Chanterelle Rillettes

• 16 tablespoons (2 sticks) butter, room temperature, divided
• 2 tablespoons extra-virgin olive oil
• 12 ounces fresh chanterelles, cleaned, coarsely chopped (about 5 cups)
• 1 garlic clove, minced
• 1/4 cup imported dry Marsala
• 1 tablespoon (or more) fresh lemon juice
• 1 tablespoon tomato paste
• 1 teaspoon (packed) finely grated lemon peel
• 3 tablespoons chopped fresh Italian parsley
• Toasted baguette slices

1. Melt 6 tablespoons butter with oil in heavy large skillet over high heat. Add mushrooms; sprinkle with salt and pepper. Saute until mushrooms are tender and beginning to color, 5 minutes. Stir in garlic, then Marsala, 1 tablespoon lemon juice, tomato paste, and lemon peel. Simmer until Marsala has evaporated, about 1 minute. Cool.
2. Transfer mushroom mixture to processor; add parsley and 10 tablespoons butter. Process until mushrooms are finely chopped. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer to small bowl. Cover and refrigerate overnight to allow flavors to develop. DO AHEAD:
3. Keep refrigerated. Serve rillettes with toasted baguette slices.

butter, extravirgin olive oil, chanterelles, garlic, marsala, lemon juice, tomato paste, lemon peel, fresh italian parsley, baguette slices

Taken from www.epicurious.com/recipes/food/views/chanterelle-rillettes-350775 (may not work)