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.
219K 2 16 4.7
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Last modified on: April 6th 2017

Keywords for this recipe:CrumbleMushroomSausageSmokedRamekin
For 6 people, you will need:

Change to the quantities 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
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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 - 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.

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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,976 Kcal or 8,273 Kj32 gr82 gr169 gr
99 %12 %8 %26 %
Per 100 g
Energetic valueProteins CarbohydratesFats
240 Kcal or 1,005 Kj4 gr10 gr20 gr
12 %1 %1 %3 %
Per person
Energetic valueProteins CarbohydratesFats
329 Kcal or 1,377 Kj5 gr14 gr28 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).
How much will it cost?
  • For 6 people : 16.23 €
  • Per person : 2.71 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Cod loin with saffron, Lemon creams, Bisto-style canapés, Lemon and lime cakes, ... All
Button or field mushroomsButton or field mushrooms: You can check-out other recipes which use it, like for example: Blanquette of veal, Radish and mushroom salad, Icelandic-style fish and vegetable pie, Beurre d'escargot, African style chicken, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Leek and tuna loaf, Lumberjack turnovers, Panettone, Coq au vin, Franche-Comté sticks, ... All
Metton cancoillotteMetton 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 2nd 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 1st 2009 at 02:31 (n° 1)
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