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.
234K 2 16 4.7
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Last modified on: May 10th 2023

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For 18 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
28 min.1 hour1 hour 17 min.2 hours 45 min.
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Step by step recipe


Stage 1 - 10 min.
Sausage mushroom and cheese crumble
Cut 18 slices cooked Morteau sausage into small sticks then small dice. Set aside.

Stage 2 - 1 hour
Sausage mushroom and cheese crumble
Rehydrate 90 g dried morels, and keep the mushrooms "jus" (juice) you got.

Set aside.

Stage 3
Sausage mushroom and cheese crumble
Prepare and slice 90 g dried morels, sprinkle with the juice of 2 lemon.

Reserve.

Stage 4 - 2 min.
Sausage mushroom and cheese crumble
Put 3 tablespoons goose fat in a pan on medium heat. When hot, add 3 shallots chopped, and cook 1 or 2 minutes.

Stage 5 - 15 min.
Sausage mushroom and cheese crumble
Add the small pieces of mushroom, and cook until there is no liquid left.

Stage 6 - 15 min.
Sausage mushroom and cheese crumble
Add morels and their juice, and cook until there is no liquid left.

Stage 7 - 15 min.
Sausage mushroom and cheese crumble
Add 1.5 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
Add 900 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
Using a blender, mix 210 g flour + 210 g metton cancoillotte, to obtain a coarse powder.

Stage 10 - 5 min.
Sausage mushroom and cheese crumble
To this powder add cold 210 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
Fill ramekins with a layer of mushrooms, then a layer of diced sausage.

Stage 12 - 10 min.
Sausage mushroom and cheese crumble
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 valueProteins CarbohydratesFats
5,928 Kcal or 24,819 Kj95 gr246 gr507 gr
296 %37 %23 %77 %
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).
Possible allergens in this recipe: Sulfites, Gluten, Milk
How much will it cost?
  • For 18 people : 48.68 €
  • Per person : 2.70 €

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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 creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: French toast "cordon bleu", Breton leek and mushroom tart, Moist chocolate cake, Ham pasta bake, Salmon with sorrel, ... All
Button or field mushroomsButton or field mushrooms: You can check-out other recipes which use it, like for example: Icelandic-style fish and vegetable pie, Baker's tuna and mushroom tart, Sautéed pork with mushrooms in a cream sauce., Very green mixed salad, African style chicken, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Beurre d'escargot, Saltimbocca, Couscous, Chilli chicken and spinach gratin, Salmon chard rolls, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Grapefruit moelleux, Chocolate rolls (petits pains), Brownies, Panettone, Far Normandy-Brittany, ... 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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