• bandeau-2.jpg

    Le choix de la matière première

    Une sélection permanente

  • bandeau-1.jpg

    Philippe Wagner

    Par respect du goût

  • saucisse-morteau.jpg

  • bandeau-5.jpg

    Une sélection des meilleurs produits

    Pour vous satisfaire 

  • bandeau-6.jpg

    La qualité au quotidien

    Des experts en contrôle continu

  • saucisse-montbeliard.jpg

  • bandeau-4.jpg

    Le terroir, notre passion

    Le naturel est notre source

Morteau Fingers & Mushrooms

Number of persons 12
Difficulty level facile
Preparation time 20 minutes
Cooking time 10 minutes

Share this recipe

Description & Ingredients

Ingredients :

2 sausages from Montbéliard  (cook for 20 minutes in a boiling bucket)

4 slices of sandwich bread

2 shallots

250 grs of Paris mushrooms

70 grs of butter


Preperation :

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 !