Morteau Fingers & Mushrooms
|Number of persons||12|
|Preparation time||20 minutes|
|Cooking time||10 minutes|
Description & Ingredients
2 sausages from Montbéliard (cook for 20 minutes in a boiling bucket)
4 slices of sandwich bread
250 grs of Paris mushrooms
70 grs of butter
1- Preheat your oven to 200 ° C hot air
2- Cooking sausages: Cook the Montbéliard sausages in simmering water for about 20 minutes
3- Making the filling: Finely chop the shallots and cut the mushrooms. In a small saucepan, sweat the shallots with a little butter, then add the mushrooms and a little water from the cooking of the sausages, season with salt and pepper. Cover with parchment paper or a lid and cook for about 10 minutes.
4- Preparation of the fingers: Butter the slices of sandwich bread, and cut them into 3 rectangles of equal size.
5- Fingers assembly: Chop the mushrooms into a duxelle, then spread them over the toast. Cut the sausages into thin slices and arrange 4 or 5 slices, overlapping them lightly on each fingers. Bake in a convection oven at 200 ° for about 10 minutes until the sausage is lightly grilled. Arrange on an aperitif platter and enjoy lukewarm
Tips: - For more indulgence you can add grated cheese above your fingers.
This recipe can be eaten as a starter with green salad. You can make this recipe with other products from our range such as bacon or ham !