If you think mushroom pâtés are always going to be a disappointment, then you've been eating the wrong ones. This very simple, deliciously garlicky version is based on a recipe from Julie Davies, of Crai Organics, who developed it using the organic Shiitakes she cultivates. It works just as well with other mushrooms, fresh, dried, wild or cultivated. If you have any of the pâté left over, try stirring it into a little hot béchamel sauce or some cream to make a delicious mushroom sauce.