Chanterelle Rillettes

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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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