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Morteau Sausage With Roasted La Ratte Potatoes and Sautéed Mushrooms in a Le Pizy Sauce

Morteau Sausage With Roasted La Ratte Potatoes and Sautéed Mushrooms in a Le Pizy Sauce


4 portions

Ingredients

  • 8 small or medium La Ratte potatoes (two per person)
  • 160 g (5.6 oz) Le Pizy cheese
  • 60 ml (1/4 cup) 35% cream
  • Salt and freshly ground pepper
  • 1 pinch of nutmeg
  • 1 small shallot
  • 80 g (2.8 oz) wild mushrooms (hedgehog mushrooms, yellow foot chanterelles, etc.)
  • 10 g (0.3 oz) unsalted butter
  • 4 slices of Morteau sausage, 20 g (0.7 oz) each

Preparation

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  • In a saucepan of salted water, cook the La Ratte potatoes until they are easily cut with a knife.
  • While the potatoes are cooking, prepare the sauce.
  • Without removing the rind, cut the cheese into small pieces.
  • Sweat half the shallot over low heat in a small saucepan and add the cheese.
  • Add the cream and lightly whip until the cheese melts. Season with salt, pepper and nutmeg. Turn off the element, but keep the dish warm.
  • When the potatoes are cooked, cool them in water and cut them in half, lengthwise.
  • Clean the mushrooms with a cloth—you should never wash them.
  • Melt 5 g (0.17 oz) of butter in a skillet.
  • Sweat the other shallot half and add the mushrooms.
  • Cook until crispy.
  • In another skillet, sear the potatoes and Morteau sausage in butter.
  • Serve in bowls.
  • Place the potatoes in each bowl, then the mushrooms followed by the Morteau sausage.
  • Pour the sauce over the potatoes and mushrooms.

You can use this cheese for this recipe

Accompaniments

Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

See wines