Chanterelle Pâté

• ½ cup plus 6 tbsp (200 g) unsalted butter
• 2

Melt one third of the butter with the oil in a large sauté pan. Add the mushrooms and sauté for about 5 minutes. Season with salt and pepper. Add the garlic, Marsala, lemon juice and zest, and tomato paste. Cook until the liquid has evaporated. Let cool completely.

Combine the mushroom mixture with the remaining butter in a food processor and pulse until you have a fairly smooth pâté. A