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
There are only so many references to Shakespeare, Romans, and Rubicons your recipe description writer can make; we're history lovers, not history majors! But most of all we're food lovers and the taste of this flatbread has us wanting our friends and countrymen to lend us their taste buds so we can spread the love of these flavors. From the umami-bomb mushroom sauce to two forms of Parmesan, this flatbread's got a serious case of veni, vidi, vici going on. (Turns out, we had a lot more references to use!) Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
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
Heat-Safe Mixing Bowl
Large Non-Stick Pan
Before You Cook
Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 8-10 minutes.
While flatbreads bake, prepare ingredients.
Prepare the Ingredients
Place porcini mushrooms in a heat-safe mixing bowl. Once water in small pot is boiling, carefully pour over mushrooms. Set aside at least 10 minutes. Wipe pot dry and reserve.
While mushrooms soak, mince garlic.
Halve and peel onion. Slice halves into thin strips.
Stem and coarsely chop kale.
After ten minutes, carefully remove mushrooms from bowl (discard water). Mince half the mushrooms. Leave remaining mushrooms whole, keeping chopped and whole mushrooms separate.
Cook the Kale Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add onion to hot pan and stir occasionally until softened, 3-4 minutes.
Add kale and stir until starting to wilt, 1-2 minutes.
Add 2 Tbsp. water, cover, and reduce heat to medium. Stir occasionally until kale is tender, 5-7 minutes.
Remove from burner and stir in seasoning blend, red pepper flakes (to taste), and a pinch of salt.
Make the Porcini Cheese Sauce
Return pot used to boil water to medium heat and add 1 tsp. olive oil. Add garlic to hot pot and stir constantly until aromatic, 30-60 seconds.
Add whole porcini mushrooms and stir constantly, 30 seconds.
Add cream and bring to a boil. Once boiling, stirring constantly until slightly thickened, 1-2 minutes.
Carefully remove whole porcini mushrooms (use a slotted spoon) and discard. Stir in chopped porcini mushrooms, grated Parmesan, and a pinch of pepper.
Bring to a simmer. Once simmering, stir constantly until cheese melts and sauce thickens, 2-3 minutes.
Remove from burner.
Assemble Flatbreads and Finish Dish
Plate dish as pictured on front of card, topping flatbreads evenly with porcini cheese sauce and kale mixture, and garnishing with shaved Parmesan. Bon appétit!
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