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Sausage mushroom and cheese crumble

A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.

228K 2 16 4.7

Last modified on: May 10^th 2023

Keywords for this recipe:

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

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
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Step by step recipe

Stage 1 - 10 min.

Sausage mushroom and cheese crumble : Photo of step #1

Cut 6 slices cooked Morteau sausage into small sticks then small dice. Set aside.

Stage 2 - 1 hour

Sausage mushroom and cheese crumble : Photo of step #2

Rehydrate 30 g dried morels, and keep the mushrooms "jus" (juice) you got.

Set aside.

Stage 3

Sausage mushroom and cheese crumble : Photo of step #3

Prepare and slice 30 g dried morels, sprinkle with the juice of ½ lemon.

Reserve.

Stage 4 - 2 min.

Sausage mushroom and cheese crumble : Photo of step #4

Put 1 tablespoon goose fat in a pan on medium heat. When hot, add 1 shallot chopped, and cook 1 or 2 minutes.

Stage 5 - 15 min.

Sausage mushroom and cheese crumble : Photo of step #5

Add the small pieces of mushroom, and cook until there is no liquid left.

Stage 6 - 15 min.

Sausage mushroom and cheese crumble : Photo of step #6

Add morels and their juice, and cook until there is no liquid left.

Stage 7 - 15 min.

Sausage mushroom and cheese crumble : Photo of step #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).

Stage 8 - 20 min.

Sausage mushroom and cheese crumble : Photo of step #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.

Stage 9 - 3 min.

Sausage mushroom and cheese crumble : Photo of step #9

Using a blender, mix 70 g flour + 70 g metton cancoillotte, to obtain a coarse powder.

Stage 10 - 5 min.

Sausage mushroom and cheese crumble : Photo of step #10

To this powder add cold 70 g butter, cut into small pieces, and rub in with finger-tips to get a sandy texture.

Stage 11 - 10 min.

Sausage mushroom and cheese crumble : Photo of step #11

Fill ramekins with a layer of mushrooms, then a layer of diced sausage.

Stage 12 - 10 min.

Sausage mushroom and cheese crumble : Photo of step #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.

And to drink?

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

Keeping

Several days in the fridge, covered by a plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,976 Kcal or 8,273 Kj	32 gr	82 gr	169 gr
99 %	12 %	8 %	26 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
240 Kcal or 1,005 Kj	4 gr	10 gr	20 gr
12 %	1 %	1 %	3 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
329 Kcal or 1,377 Kj	5 gr	14 gr	28 gr
16 %	2 %	1 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Sulfites, Gluten, Milk

How much will it cost?

For 6 people : 16.23 €
Per person : 2.71 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Icelandic-style fish and vegetable pie, Stuffed pumpkin gratin, Tandoori-flavoured chicken with leeks, Sausage with duchess potatoes and a Mont d'Or fondue , Gratin of Endives with Mont d'Or, ... All
	Button or field mushrooms: You can check-out other recipes which use it, like for example: Radish and mushroom salad, Simple mushroom salad with thyme and lemon, 3 ways, Icelandic-style fish and vegetable pie, Beurre d'escargot, Tahitian salad, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Arlesian Biscuits, Panettone, Arizona cupcakes, Chestnut and hazelnut biscuits, Nanou's tuna tart, ... All
	Metton cancoillotte: You can check-out other recipes which use it, like for example: Morteau sausage rolled brioche, Franche-Comté sticks, ... All

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Your 2 comments or questions on this recipe

Hi Lori : Cancoillotte metton is a strange cow cheese from the east of France (my birth area). It look like a rough powder when not prepared, so it's called "metton", and when prepared (on slow heat with milk) it become Cancoillotte, and it's a very very smooth and tasty cheese, which is almost liquid, even cold, it look like (a bit) to peanut butter thicken.

Some short informations in English about it in wikipedia.

I suppose it's very difficult to find in New-Zealand... So instead, please use grated Parmesan (Parmigiano reggiano).
Posted by jh august 2^nd 2009 at 13:11 (n° 2)
Hallo, what is cancoillotte metton? I have never heard of this? Thank you.Lori lori@quest13.co.nz
Posted by Lori august 1^st 2009 at 02:31 (n° 1)

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