One of my favorite starters is a mushroom pâté; it's hearty, savory and delicious spread on crackers or toast points. I like to serve it with the traditional cornichon or other pickly things. It's best made the night before and chilled in the refrigerator where the flavors can mingle, but I made a batch yesterday afternoon to take to a friend's home and enjoy with an evening meal. The basic recipe is here, but I guess every time I make it there are some subtle differences. This time, I didn't have any dried mushroom, so I didn't use them. Instead, I added a little tamari (1 1/2 tablespoons) to give a depth of flavor to the mushrooms. Then, for a little brightness I included 2 tablespoons of white balsamic vinegar. For the nut, I used a mixture of pecans, walnuts and pine nuts. I toasted all of them in a dry skillet before pureeing all of it in the food processor. I thought it turned out quite good, event without the overnight rest.So, if you're wondering what to make to begin your Thanksgiving dinner or maybe you just need a new appetizer for you holiday cocktail party, mushroom pâté is easy to prepare, can be made in advance and is delicious to eat!