I'm making Beef Wellington for Christmas dinner. I know some purists say that only pâté de foie gras will do for that recipe, but that just won't fly at my house. My family will eat it if it contains a little liver, but not if it's especially prominent in the taste.
I know some pâté de campagne has no liver, some has a little, and some has a lot more. I asked the deli guy at Metropolitan Market, but he said theirs has a pretty strong liver flavor. Any other suggestions for buying it locally? Or, failing that, a source of a nice mushroom pâté?
(I did consider making the pâté myself, but I decided that making the puff pastry from scratch was enough of an adventure this time around.)
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