Mushroom pâtés of old were tasty but chunky affairs. This silky and luxurious version, inspired by a recipe in Gourmet, is impressive, especially on a buffet table.
This is a bowl brimming with the fresh clear tastes of Spring.
Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.
Toss in a serving bowl with the lemon juice, top with the zest.
Beans so good you will want to eat them with your fingers, one by one.
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“How fondly I remember my first try at spaghetti in clam sauce complete with mouthfuls of grit!” Lynne Rossetto Kasper
“How fondly I remember my first try at spaghetti in clam sauce complete with mouthfuls of grit!”