Mushroom walnut pâté from The Best of Gourmet 1998: Featuring the Flavors of India (page 280) by Gourmet Magazine Editors

  • dry sherry
  • ground allspice
  • white bread
  • carrots
  • celery
  • leeks
  • nutmeg
  • parsley
  • walnuts
  • mushrooms
  • cream cheese
  • butter
  • dried sage
  • dried rosemary

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry vermouth for dry sherry. Chill pâté at least 8 hours and up to 2 days or can be frozen up to 2 months.

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