Mushrooms paté with cheese, almonds, and grapes

Cover the dried porcini mushrooms with hot water and let them soak for at least 20 minutes. Chop the rest of the mushrooms. 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.

Let it cool outside the oven and transfer everything to a food processor. Add the cream cheese and blend until you have a creamy pâté. Add salt to taste and store into a food container.

Toast the almonds in a pan with a dash of olive oil and salt.