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Sausage mushroom and cheese crumble


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.
185,855 24.7/5 for 16 ratings
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Last modified on: April 6th 2017

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
43 min.1 hour1 hour 17 min.3 hours
Keeping: Several days in the fridge, covered by a plastic film.
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  • When will I finish if I start the recipe at a certain time?
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Step by step recipe


Stage 1 - 10 min.
Sausage mushroom and cheese crumble : Photo of step #1
Cut 6 slices Morteau sausage (cooked and cold) 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 - 5 min.
Sausage mushroom and cheese crumble : Photo of step #3
Break off stalks from 130 g button or field mushrooms and discard.

Stage 4 - 10 min.
Sausage mushroom and cheese crumble : Photo of step #4
Peel the caps.

Stage 5
Sausage mushroom and cheese crumble : Photo of step #5
Cut caps in half, then each half into small pieces. Sprinkle with juice of ½ lemon.

Stage 6 - 2 min.
Sausage mushroom and cheese crumble : Photo of step #6
Put 1 tablespoon goose fat in a pan on medium heat. When hot, add 1 shallot chopped, and cook 1 or 2 minutes.

Stage 7 - 15 min.
Sausage mushroom and cheese crumble : Photo of step #7
Add the small pieces of mushroom, and cook until there is no liquid left.

Stage 8 - 15 min.
Sausage mushroom and cheese crumble : Photo of step #8
Add morels and their juice, and cook until there is no liquid left.

Stage 9 - 15 min.
Sausage mushroom and cheese crumble : Photo of step #9
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 10 - 20 min.
Sausage mushroom and cheese crumble : Photo of step #10
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 11 - 3 min.
Sausage mushroom and cheese crumble : Photo of step #11
Using a blender, mix 70 g flour + 70 g metton cancoillotte, to obtain a coarse powder.

Stage 12 - 5 min.
Sausage mushroom and cheese crumble : Photo of step #12
To this powder add cold 70 g butter, cut into small pieces, and rub in with finger-tips to get a sandy texture.

Stage 13 - 10 min.
Sausage mushroom and cheese crumble : Photo of step #13
Fill ramekins with a layer of mushrooms, then a layer of diced sausage.

Stage 14 - 10 min.
Sausage mushroom and cheese crumble : Photo of step #14
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.

Nutritional information

% 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).

How much will it cost?

Note : These prices are only approximate

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And to drink?: If possible the same dry white wine you use for cooking the mushrooms.

Source

Home made.

More recipes?

This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Pan-baked hash brown (Hash-brown casserole), Artichoke hearts forestier , Chocolate mousse with hazelnuts, Cod loin with saffron, Eggs en Cocotte à la Française, ... All
Button or field mushroomsButton or field mushrooms: You can check-out other recipes which use it, like for example: Lille style chicken, Beurre d'escargot, Blanquette of veal, African style chicken, Baker's tuna and mushroom tart, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Wiener Schnitzel, Breton sablé biscuit dough, Checkerboard biscuits, Hazelnut and orange cake, ... All
Metton cancoillotteMetton cancoillotte: You can check-out other recipes which use it, like for example: Franche-Comté sticks, Morteau sausage rolled brioche, ... All

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