All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Look at that beautiful pastry, filled to the brim with umami-bursting mushrooms, tangy goat cheese, parsley, and shallot. It almost seems like a shame to eat, it's so beautiful, the Mona Lisa of puff pastry side dishes. Are you thinking you can't recreate this in your own kitchen, that it's too hard and you don't have the skills? Not so! You're going to rock this pastry. We're behind you 10,000 percent. You got this! (Well, not yet, you have to add it to your basket first!) Tip: Keeping puff pastry refrigerated when not in use makes it easier to work with.
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 Pans
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
Customize It Instructions
If using filet mignon, pat dry and season with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 4, cooking until filets reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
If using NY Strip, pat dry and season with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
Prepare the Ingredients
Coarsely chop dried porcini mushrooms. Place in a mixing bowl and cover with ½ cup warm water. Set aside, 3 minutes.
While porcinis soak, halve cremini mushrooms.
Peel and halve shallot. Thinly slice one half and mince other half, keeping sliced and minced shallot separate.
Stem parsley. Coarsely chop ¾ the parsley, leaving remaining leaves whole.
Halve puff pastry and return to refrigerator.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Cook the Mushroom Filling
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cremini mushrooms to hot pan and stir occasionally until softened, 4-6 minutes.
Add sliced shallots and stir occasionally until shallots are translucent, 2-3 minutes.
Stir in porcini mushrooms and their soaking water, ⅓ the demi-glace (reserve remaining for sauce), cream cheese, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, cook until liquid is reduced by half and creamy, 3-4 minutes.
Stir in chopped parsley. Remove from burner and tent with foil.
Bake the Puff Pastry
Remove puff pastry from refrigerator. Remove any paper between puff pastry squares, if necessary. If paper is sticking, place puff pastry in freezer until firm, 5 minutes.
Place puff pastry on prepared baking sheet. Using the tip of a knife, gently draw a ½" border on top of pastry. Do not cut all the way through pastry.
Bake in hot oven until golden brown, 9-11 minutes.
Remove from oven. Carefully, push cut middle of pastry down, resulting in a rectangle-shaped hole.
While puff pastry bakes, cook chicken.
Cook the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Place pan used to cook chicken over medium heat and add 2 tsp. olive oil. Add minced shallots and stir occasionally until softened, 1-2 minutes.
Stir in 2 Tbsp. water, remaining demi-glace, and mustard. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 1-2 minutes.
If too thick, add more water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner.
Plate dish as pictured on front of card, topping chicken with sauce. Filling puff pastry with mushroom filling and garnish with goat cheese (crumbling with hands if needed) and whole parsley leaves. Bon appétit!
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