Mushrooms paté toast with cheese, almonds, and grapes

45 min
Beginner-friendly
4 people
We confess that we are hooked on steaming recipes with our SteamGourmet oven. Delicacies as easy and tasty as this mushroom pâté with almond cheese can be made in a healthy way and in just 20 minutes. A fresh, easy and delicious appetizer - perfect for any occasion!

Ingredients

  • 25g dried boletus mushrooms
  • 150g portobello mushrooms
  • 150g mixed mushrooms (oyster, shiitake, shimeji, etc.)
  • 2 shallots
  • 1 garlic clove
  • Fresh rosemary
  • Salt
  • White pepper
  • 30g olive oil
  • 100g cream cheese

Preparation

  1. Cover the dried porcini mushrooms with hot water and let them soak for at least 20 minutes. Chop the rest of the mushrooms.
  2. Place all mushrooms (including drained porcini), shallots quartered, and clove of garlic on a baking tray. Season with salt, white pepper, and a few sprigs of rosemary. Drizzle with olive oil and bake in a conventional oven with steam at 180°C for 20 minutes.
  3. Let it cool outside the oven and transfer everything to a food processor.
  4. Add the cream cheese and blend until you have a creamy pâté. Add salt to taste and store into a food container.
  5. Toast the almonds in a pan with a dash of olive oil and salt.