Sausage mushroom and cheese crumble

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 30 g dried morels
• 2 130 g button or field mushrooms
• 3 1 shallot
• 4 ½ lemon
• 5 1 tablespoon goose fat
• 6 ½ glass dry white wine
• 7 70 g flour
• 8 70 g metton cancoillotte
• 9 70 g butter
• 10 300 ml liquid cream
• 11 6 slices cooked Morteau sausage
• 12 salt
• 13 pepper
• Total weight: 825 grams

Times:

Preparation	Resting	Cooking	Start to finish
28 min.	1 hour	1 hour 17 min.	2 hours 45 min.

Step by step recipe

• 1: Cut 6 slices cooked Morteau sausage into small sticks then small dice. Set aside.
• 2: Rehydrate 30 g dried morels, and keep the mushrooms "jus" (juice) you got.
  Set aside.
• 3: Prepare and slice 30 g dried morels, sprinkle with the juice of ½ lemon.
  Reserve.
• 4: Put 1 tablespoon goose fat in a pan on medium heat. When hot, add 1 shallot chopped, and cook 1 or 2 minutes.
• 5: Add the small pieces of mushroom, and cook until there is no liquid left.
• 6: Add morels and their juice, and cook until there is no liquid left.
• 7: Add ½ glass dry white wine (if possible from Jura, Savagnin variety), and cook until just a little liquid remains.
  Preheat oven to 410°F (210°C).
• 8: Add 300 ml liquid cream, salt and pepper, and allow to thicken slowly.
  Check seasoniing: it should still need a little more salt (but the smoked sausage is coming...). Set aside.
• 9: Using a blender, mix 70 g flour + 70 g metton cancoillotte, to obtain a coarse powder.
• 10: To this powder add cold 70 g butter, cut into small pieces, and rub in with finger-tips to get a sandy texture.
• 11: Fill ramekins with a layer of mushrooms, then a layer of diced sausage.
• 12: Cover with another layer of mushrooms, and finally a layer of crumble, and press down lightly to give an even crust.
  Put in the oven, until top is golden brown.

Remarks

If you don't have metton, you can use instead grated cheese of your choice.

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