In the winter months, the promise of finding wild mushrooms is one of a few things I can use to trick myself into leaving my warm home. When I see a patch of gold peeking out from the duff, my “seasonal disorder” is all but forgotten. In this recipe, robust chanterelles give body to the paté even after being sweated, sautéed and blended. The addition of amontillado sherry accentuates the mushroom’s sweet and woody flavors…