Miscellanous

Sausage mushroom and cheese crumble

Step by step recipe:


  1. 10 min.Sausage mushroom and cheese crumble : Photo of step #1Cut 6 slices Morteau sausage (cooked and cold) into small sticks then small dice. Set aside.
  2. 10 min.Sausage mushroom and cheese crumble : Photo of step #2When you use dry morels, a part of their delicate taste disappears with the first water. Here is a way to limit this loss: morel juice.

    Put 30 g dried morels in a bowl, add enough hot water just to cover, cover with a lid or plate.

    Leave 15 minutes, then remove morels from water (keep this juice), and put them in another bowl of warm water.
  3. 1 hour 30 min.Sausage mushroom and cheese crumble : Photo of step #3Allow the morels to release all their mud and grit by agitating them and changing the water frequently(2 or 3 times minimum, every 30 minutes).

    Note: at each change take morels out of the water carefully (with your hands or a skimmer) and put them in another container, to be sure that and mud and grit stays in the bottom of the first bowl.

    When morels are completely clean, remove stalks and cut large ones into two or four.
  4. 10 min.Sausage mushroom and cheese crumble : Photo of step #4Strain morel juice with a coffee filter to remove all remaining sand.
  5. 5 min.Sausage mushroom and cheese crumble : Photo of step #5Break off stalks from 130 g button or field mushrooms and discard.
  6. 10 min.Sausage mushroom and cheese crumble : Photo of step #6Peel the caps.
  7. Sausage mushroom and cheese crumble : Photo of step #7Cut caps in half, then each half into small pieces. Sprinkle with juice of ½ lemon.
  8. 2 min.Sausage mushroom and cheese crumble : Photo of step #8Put 1 tablespoon goose fat in a pan on medium heat. When hot, add 1 shallot chopped, and cook 1 or 2 minutes.
  9. 15 min.Sausage mushroom and cheese crumble : Photo of step #9Add the small pieces of mushroom, and cook until there is no liquid left.
  10. 15 min.Sausage mushroom and cheese crumble : Photo of step #10Add morels and their juice, and cook until there is no liquid left.
  11. 15 min.Sausage mushroom and cheese crumble : Photo of step #11Add 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).
  12. 20 min.Sausage mushroom and cheese crumble : Photo of step #12Add 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.
  13. 3 min.Sausage mushroom and cheese crumble : Photo of step #13Using a blender, mix 70 g flour + 70 g cancoillotte metton, to obtain a coarse powder.
  14. 5 min.Sausage mushroom and cheese crumble : Photo of step #14To this powder add cold 70 g butter, cut into small pieces, and rub in with finger-tips to get a sandy texture.
  15. 10 min.Sausage mushroom and cheese crumble : Photo of step #15Fill ramekins with a layer of mushrooms, then a layer of diced sausage.
  16. 10 min.Sausage mushroom and cheese crumble : Photo of step #16Cover 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.

And to drink?

If possible the same dry white wine you use for cooking the mushrooms.

Source:

Home made

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