Mushroom, leek and walnut pate from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 258) by Hetty Lui McKinnon

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 dried Chinese shiitake mushrooms for dried porcini mushrooms; brown onions for leeks; and cashew nuts, pecans, or hazelnuts for walnuts.

  • drew_b4af58 on April 15, 2026

    This would be so good on a banh mi

  • astarmu on November 11, 2025

    Best mushroom pate ever! I don’t understand the low rating. I’ll be making this on repeat.

  • ArberaBarbera on June 07, 2025

    Loved this! I used oyster mushroom and chestnut mushrooms as the fresh mushroom input. It is very nice and savoury. We had some as appetizers on toast and I will use it on sandwiches too. The recipe makes a lot! About 600 g I think.

  • samfrances on January 17, 2024

    Not as flavorful as I had hoped. I think I may have under-salted though.

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