🌼Rôti de Butternut et sa sauce champignons crème

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, 🌼Rôti de Butternut et sa sauce champignons crème. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make 🌼Rôti de Butternut et sa sauce champignons crème is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 🌼Rôti de Butternut et sa sauce champignons crème estimated approx 1 heure 20 min.

To get started with this recipe, we have to prepare a few ingredients. You can have 🌼Rôti de Butternut et sa sauce champignons crème using 15 ingredients and 16 steps. Here is how you can achieve that.

J'ai voulu tester la cuisson du Butternut en mode rôti.
#dumoisencours
#mars

Ingredients and spices that need to be Prepare to make 🌼Rôti de Butternut et sa sauce champignons crème:

1. 1 butternut
2. 1 branche de Thym
3. 1 branche de romarin
4. 1/2 oignon
5. Fleur de sel
6. Huile d'olive
7. 2 pics à brochette en bois
8. Papier aluminium
9. Sauce champignons:
10. 15 cl Crème fraîche
11. 2 cuillères à soupe d'huile d'olive
12. 10 champignons
13. 1 oignon
14. Sel et poivre
15. Décoration : ciboulette

Instructions to make to make 🌼Rôti de Butternut et sa sauce champignons crème

1. Préchauffer votre four à 220°C.
   Peler le Butternut et le rincer
2. Le couper en 2 partie égales dans le sens de la longueur.
3. Enlever les graines.
4. Dans un bol mélanger le thym,le Romarin et ciseler l'oignon. Ajouter 1 cuillère à soupe d'Huile d'olive et 1 pincée de fleurs de sel. Mélanger.
5. Verser la préparation dans un des creux du Butternut. Entailler au coteau légèrement la chair sur la longueur et étaler un peu d'huile d'olive.
6. Refermer le Butternut et Prenez vos 2 pics en bois. Les planter comme sur la photo.
7. Couper les extrémités des pics et mettre du papier alu.
8. Mettre votre Butternut dans un plat. Parsemer 2 cuillères à soupe d'huile d'olive sur le dessus ainsi qu'une pincée de sel et 1 pincée de poivre
9. Recouvrir le plat d'un papier alu.
10. Au four à 220 °C pour 1 heure.
11. Préparation de la sauce :
    Laver les champignons et les couper en 4. Emincer l'oignon.
12. Faire revenir à l'huile d'olive.
13. Quand c'est cuit, ajouter la crème fraîche et laisser cuire quelques minutes, la crème va réduire puis Éteindre le feu.
14. Sortir le Butternut du four. La chair du Butternut doit rester ferme.
    Le trancher en tranche épaisse environ 2 cm.
15. Dresser dans une assiette, ajouter par dessus la sauce crème champignons et accompagner d'une belle salade verte. Parsemer de ciboulette.
16. Bon appétit.

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