Preheat the oven to 425F. Melt half the butter in a frying pan and cook the mushrooms until softened. Drain the mushrooms. Melt the remaining butter in the frying pan and cook the shallots until softened. Add the mushrooms to the shallots. Season with salt and pepper. Spoon the shallot-mushroom mixture into the bottom of an oval gratin dish. Place the sliced sausages on top of the shallot-mushroom mixture. Thinly slice the cheese and place it over the sausages. Pour in the white wine. Bake for 35 minutes.
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6 cooked sausages, thinly sliced
3/4 lb small mushrooms, chopped
3 shallots, chopped
1/4 lb Chaource or Camembert cheese
1/4 cup unsalted butter
1 cup dry white wine
salt and pepper
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Served with a salad, this dish makes a complete meal.
