These mushroom cups can be frozen for up to one month and popped directly into the oven from the freezer (add two minutes to the cooking time). If you put them in while the meat is resting, they'll be ready just in time for dinner.
Pate de foie gras spreads as easily as butter and is available in most specialty-food or cheese shops. It is usually sold in small individual terrines or sliced from a larger terrine and sold by the pound.
The pate, which should be chilled for at least eight hours, may be made up to one day ahead. Serve with toast-points made from thin-sliced white sandwich bread; remove crusts, and toast until just golden.