Andouillette gratin with CHAOURCE

Serves 2

Preparation time

1h

Ingredients

  • 250 g of Lincet PDO Chaource
  • 4 Andouillettes de Troyes
  • 300 g of button mushrooms
  • 2 large shallots
  • 1 knob of butter
  • Salt and pepper

Preparation

  1. Sauté the shallots and sliced mushrooms in butter for a few minutes. Season, then line the bottom of a casserole dish with the mixture.
  2. Cut the andouillettes into centimetre-thick slices , and sauté them in a frying pan.
  3. Place the andouillettes on the bed of shallots and mushrooms.
  4. Top with thin slices of Chaource.
  5. Gratinate in the oven and serve straight away!
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