Butternut, mushroom and walnut crumble: simple, comforting, irresistib

Le crumble de butternut, champignons et noix : simple, réconfortant, irrésistible.

Butternut, mushroom and walnut crumble: simple, comforting, irresistible.

Melting, crunchy and deliciously comforting, our butternut, mushroom and walnut crumble celebrates the flavors of autumn.

With the sweetness of butternut squash, the woody taste of mushrooms and the crunch of walnuts, this recipe brings together everything we love: simple, natural and incredibly delicious ingredients.

Enhanced by Emile Noël Périgord walnut oil, this crumble becomes a warm, fragrant, and authentic dish. Perfect for warming up chilly days. 🍂

List of ingredients

For the filling:

1 small butternut (approx. 800 g)
1 shallot
1 clove of garlic
150 g of button mushrooms
100 g of chanterelles
1 tablespoon of olive oil
1 tablespoon of Emile Noël Périgord walnut oil
1 branch of thyme
Salt and pepper

For the crumble:

50 g of flour(wheat, spelt or buckwheat)
50 g of oat flakes
50 g of grated parmesan
50 g of crushed nuts
2 to 3 tablespoons of Emile Noël Périgord walnut oil
A pinch of salt

Quantity
Serves 4

Preparation time
25 min

Rest time
None

Cooking time
30 min

Total time
50 min

The recipe

Preparation :

1. Prepare the vegetables

Peel and cut the butternut into small cubes.
Mince the shallot and the garlic.
Cleans and cuts the mushrooms.

2. Sauté the garnish

In a large pan, heat the olive oil.
Add the shallot and let it come back for 2 minutes.
Add the mushrooms and let them brown for a few minutes.
Then add the butternut, garlic, thyme, salt and pepper.
Cook for 15 to 20 minutes over medium heat until everything is soft and melted.
At the end of cooking, pour in a spoonful of Emile Noël walnut oil from Périgord to coat the vegetables and enhance the flavors.
Pour the stir-fry into a gratin dish.

3. Prepare the crumble

In a bowl, mix the flour, oat flakes, crushed nuts, parmesan and salt.
Add Emile Noël Périgord walnut oil little by little until you obtain a sandy and crispy texture (neither dry nor greasy).

4. Assemble and bake

Spread the crumble over the vegetables.
Bake at 180 °C during 25 to 30 minutes until the top is golden brown.

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