1,538 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Sausage mushroom and cheese crumble

Name: Sausage mushroom and cheese crumble
Prep time: 1 h 28 min
Cook time: 1 h 17 min
Total time: 2 h 45 min
Yield: 6 people
Cuisine: French
Ingredients: 30 g dried morels; 130 g button or field mushrooms; 1 shallot; ½ lemon; 1 tablespoon goose fat; ½ glass dry white wine; 70 g flour; 70 g metton cancoillotte; 70 g butter; 300 ml liquid cream; 6 slices cooked Morteau sausage; salt; pepper

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.

260 K 2× 4.7/5 (16 reviews)

2 hours 45 min. difficulté

Easy

16.25 €

6 people

13 Ingredients

Last modified on: May 10^th 2023

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

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.

Sausage mushroom and cheese crumble : Stage 1

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

Stage 2 - ⌛ 1 hour

Sausage mushroom and cheese crumble : Stage 2

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

Set aside.

Stage 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 : Stage 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 : Stage 5

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

Stage 6 - ⌛ 15 min.

Sausage mushroom and cheese crumble : Stage 6

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

Stage 7 - ⌛ 15 min.

Sausage mushroom and cheese crumble : Stage 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 : Stage 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 : Stage 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 : Stage 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 : Stage 11

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

Stage 12 - ⌛ 10 min.

Sausage mushroom and cheese crumble : Stage 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	30 RDI=10 %	80 RDI=8 %	170 RDI=30 %	1,980 RDI=100 %	8,270 RDI: 100 %
Per 100 g	3 RDI=1 %	9 RDI=1 %	20 RDI=3 %	240 RDI=10 %	1,000 RDI: 10 %
Per person	5 RDI=2 %	10 RDI=1 %	30 RDI=4 %	330 RDI=20 %	1,380 RDI: 20 %

Possible allergens in this recipe: Sulfites, Gluten, milk

How much will it cost?

For 6 people : 16.25 €
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

Household cake (Gâteau de ménage)

A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau".

June 15^th 2020518 K 25 3 hours 60 min.

Fraisier (French strawberry cake)

This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.

September 18^th 2011191 K4.2 2 hours 45 min.

Multicoloured cucumber-tomato salad

This salad is a good way to enjoy tomatoes at the height of their season, and all the different varieties available with their different flavours and colours.

September 16^th 2012121 K4.3 1 hour 3 min.

Gâteau Basque

This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I offer a...

September 11^th 201882 K4.7 2 hours 55 min.

Yeast-based flaky dough (for croissants)

This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in...

June 9^th 2019177 K 4 3 hours 60 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.