The trick to this pâté, or any mushroom dish, is variety. Use as many mushrooms as you can find, from the common button mushroom to wild chanterelles or hen of the woods, if you’re lucky enough to stumble upon them. The greater the variety of mushrooms you use, the richer and more robust the flavor of this pâté will be. Spread the pâté on crusty bread or spoon it into leaves of Belgian endive for an easy, nourishing appetizer. Walnuts give the pâté body and creaminess, but they need to soak in advance, so make sure to start the recipe the day before you plan to serve it.This recipe is from my third cookbook, Vibrant Botanicals (Ten Speed Press, 2021).