1,504 easy and fully explained recipes, with +66K photos and 78 videos

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.

250 K 2× 4.7/5 (16 reviews)

2 hours 45 min. difficulté

Easy

16.25 €

2 people

13 Ingredients

Last modified on: May 10^th 2023

For this recipe: I want to make it (428×) I made it (396×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 2 people, you will need:

1 1 tablespoon dried morels
2 ½ cup button or field mushrooms
3 ¹⁄₃ shallot
4 0 lemon
5 ¹⁄₃ tablespoon goose fat
6 0 glass dry white wine
7 2 ½ tablespoons flour
8 2 tablespoons metton cancoillotte
9 2 tablespoons butter
10 ½ cup liquid cream
11 2 slices cooked Morteau sausage
12 salt
13 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 30 min.

Resting: 1 hour

Cooking: 1 hour 20 min.

All in all: 2 hours 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

Cut 2 slices cooked Morteau sausage into small sticks then small dice. Set aside.

Stage 2 - 1 hour

Rehydrate 1 tablespoon dried morels, and keep the mushrooms "jus" (juice) you got.

Set aside.

Stage 3

Prepare and slice 1 tablespoon dried morels, sprinkle with the juice of 0 lemon.

Reserve.

Stage 4 - 2 min.

Put ¹⁄₃ tablespoon goose fat in a pan on medium heat. When hot, add ¹⁄₃ shallot chopped, and cook 1 or 2 minutes.

Stage 5 - 15 min.

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

Stage 6 - 15 min.

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

Stage 7 - 15 min.

Add 0 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.

Add ½ cup 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.

Using a blender, mix 2 ½ tablespoons flour + 2 tablespoons metton cancoillotte, to obtain a coarse powder.

Stage 10 - 5 min.

To this powder add cold 2 tablespoons butter, cut into small pieces, and rub in with finger-tips to get a sandy texture.

Stage 11 - 10 min.

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

Stage 12 - 10 min.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	10 RDI=4 %	30 RDI=3 %	60 RDI=9 %	680 RDI=30 %	2,850 RDI: 30 %
Per 100 g	3 RDI=2 %	10 RDI=1 %	20 RDI=3 %	240 RDI=10 %	1,010 RDI: 10 %
Per person	5 RDI=2 %	10 RDI=1 %	30 RDI=4 %	340 RDI=20 %	1,420 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites, Gluten, Milk

How much will it cost?

For 2 people : 5.45 €
Per person : 2.75 €

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)

Other recipes you may also like

Tagliatelle and courgette spaghetti, carbonara style

Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham.
February 21^th 2011301 K4.7 55 min.

Mimosa eggs

Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.
February 21^th 2011298 K 25 50 min.

Apple Strudel

Apple strudel is a traditional pastry from central Europe. It is like a large apple turnover, usually served in slices. Here is a version with apples, walnuts, almonds and rum-soaked raisins.
September 11^th 201866 K5 1 hour 35 min.

Ali Baba bread

This bread is so-called because its magical sesame flavour is non-negotiable! The triple dose comes from tahini (sesame paste), sesame oil added to the dough before kneading, and toasted sesame seeds both in the dough and on top of the loaves. The texture is soft, rather like ciabatta, but with a...
December 10^th 201753 K5 4 hours 25 min.

Mouna

Mouna is a delicious citrus-flavoured brioche from the Oran region of Algeria. It origins are much disputed, but it was no doubt inspired by a brioche brought over by Spanish immigrants from the Valencia region: the "Mona de Pascua". However, it is also amusing to remember that the citizens of Oran...
May 22^th 201969 K1 18 hours 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted 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

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.