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Chestnut Mushroom Pate

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Photo: My Man's Belly


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1 Pound Steamed and Shelled chestnuts

1 Ounce Dried Porcini, or wild Mix mushrooms (about 1 cup)

1 Medium Fennel Bulb (sliced and roasted with olive oil)

1/4 – 1/2 Cup Mushroom Water

1/2 Medium onion (roughly chopped)

1/2 lemon (juiced)

1 Teaspoon apple cider vinegar

1/4 Teaspoon dried thyme

1/4 Teaspoon kosher salt

1/8 Teaspoon Ground black pepper

1/16 Teaspoon Ground cloves (optional)

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