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
Do you like fantasy football, frisbee golf, and Dad joke-esque word puns? You might just be a fun guy, or “fungi.” Ha, we've been waiting years to write that joke, and we saved it for a truly delicious meal. Potatoes and parsnips combine for a sweet and soft side, along with a succulent steak. (Alliteration is a kind of pun!) But the star is the porcini cream sauce, a rich bath of umami and creamy goodness, just perfect for "fungis," or any guys who enjoy easy and delicious meals.
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
Large Oven-Safe Pan
Medium Non-Stick Pan
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
Prepare the Ingredients
Add ¾ cup boiling water and mushrooms to a mixing bowl. Set aside at least 10 minutes. Discard any remaining boiling water. Reserve pan; no need to wipe clean.
While mushrooms soak, trim ends off parsnip and peel. Cut into ½" dice.
Cut potato into ½" dice.
Trim and thinly slice green onions. Keep white and green portions separate.
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Cook the Vegetables
Place a large oven-safe pan over medium-high heat and add 2 Tbsp. olive oil. Add potatoes and parsnips to hot pan and stir occasionally until lightly browned, 4-6 minutes.
Stir in ½ tsp. salt and a pinch of pepper. Place pan in hot oven and cook until vegetables are tender, 10-12 minutes.
While vegetables roast, cook steaks.
Cook the Steak
Return pan used to boil water to medium heat and add 2 tsp. olive oil.
Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate and tent with a foil.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook steaks to medium-high heat. Remove mushrooms from water and finely chop. Discard water.
Add strained mushrooms, white portions of green onions, and wine to hot pan and stir occasionally until wine is evaporated, 1-3 minutes.
Stir in cream, chives, and a pinch of salt and pepper and cook until slightly thickened, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing steak on sauce. Garnish vegetables with green portions of green onions. Bon appétit!
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