1. In a large skillet over medium-high heat, cook the mushrooms and shallot in the butter until the liquid from the mushrooms has completely evaporated and they are starting to brown. Add more butter as needed. Season with salt and pepper. Add the diced sausage and continue to cook for 2 minutes while stirring. Add the crème fraîche and continue to cook while stirring. Let reduce until almost dry. Adjust the seasoning.
2. Meanwhile, in a small bowl, combine the cranberries and vinegar. Let marinate for 5 minutes. Drain.
3. On a plate or serving platter, lay out the crispy shells. Fill with the mushroom mixture, cranberries and herbs. Serve immediately.

Chef’s tip

Pre-cooked game meat sausages made from rabbit or duck are ideal for this recipe.