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
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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 Porcini Cream
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 porcini cream, mozzarella cheese, and tomato.
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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