Chicken Liver Pate

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3 tablespoons unsalted butter, plus 4 tablespoons (1/2 stick), softened

1 pound chicken or duck livers, or a combination

1/2 pound mushrooms, cleaned and coarsely chopped

1 bunch scallions, white and light-green parts, coarsely chopped

2/3 cup dry white wine or vermouth

1 medium clove garlic, mashed

1/2 teaspoon powdered mustard

1/4 teaspoon dried dill

1/4 teaspoon dried rosemary

1 tablespoon freshly squeezed lemon juice

Sea salt

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