All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We are above any and all "fun guy" jokes one might make about a flatbread featuring mushrooms, and why would we need to resort to such clichés? No reason, since we have here a cream sauce saturated in the umami delight of dried porcinis, covered by a bevy of beautiful creminis, juicy tomatoes, and sharp shallots. Serve this to your friends and family, and cement your reputation as a fun guy. Oofff, dodging the juicy tomatoes thrown our way! Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Heat-Safe Mixing Bowl
Before You Cook
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
While flatbreads par-bake, prepare ingredients.
Prepare the Ingredients
Once water is boiling in small pot, carefully pour over dried porcini mushrooms in a heat-safe mixing bowl. Set aside at least 10 minutes.
While porcinis soak, core tomato and cut into ½" dice.
Cut cremini mushrooms into ¼" slices.
Peel and halve shallot. Slice halves into thin strips.
After 10 minutes, remove porcini mushrooms from water and mince.
Make the Sauce
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cremini mushrooms, shallot, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until browned, 4-6 minutes.
Reduce heat to medium and add cream and porcini mushrooms. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes.
Remove from burner and stir in Parmesan until combined.
Bake the Flatbreads
Place flatbreads on a clean work surface. Top evenly with mushroom-cream mixture, mozzarella cheese, and tomatoes.
Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until golden brown and warmed through, 5-7 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping flatbreads with arugula. Bon appétit!
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