Soak dried porcini in hot water for 30 minutes until softened. Drain and finely mince porcinis.
Fry onions in butter until soft (5-6 minutes), then add fresh mushrooms and saute until done. Drain and let cool.
In a heavy bowl, stir all ingredients together until smooth. For a smoother spread, puree with an immersion blender. Spread into a container and chill overnight for best flavor. Serve at room temperature.
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