Name: Chanterelle Rillettes
Yield: makes about 2 cups
Ingredients: 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

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Misha Gravenor Photography

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