This is a great appetizer if you have been caught unawares by an impromptu dinner gathering. It can be made both well in advance or an hour or so before - so it’s also easily portable. Using sweet woodland foraged mushrooms, mostly available at good markets in late summer and early autumn, this quick pâté makes the most of the delicate-tasting chanterelles and the more robust pied bleu and pied de mouton. If you’re in a huge rush, you can use half chestnut mushrooms and half dehydrated and drained mixed or porcini/cep mushrooms.