Portobello Mushrooms with Truffle Mash
plus a Ricotta Crostini App & Vanilla Cheesecake Dessert
Staying in is a win-win with this gourmet feast. Whether you’re cooking for two or ordering additional servings for a group, you and your loved ones will enjoy three luxe courses while avoiding restaurant crowds (and prices!). Kick things off with a toasty crostini appetizer topped with ricotta, honey, walnuts, and chives. The main course features premium beef tenderloin coated in freshly ground peppercorns, mashed potatoes swirled with truffle zest, and a delicate asparagus amandine. For dessert, swoon-worthy vanilla cheesecakes sweeten the deal. Here’s to savoring quality time alongside restaurant-quality food!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
¼ ounce
Chives
6 ounce
Asparagus
2 unit
Portobello Mushrooms
1 unit
Mushroom Stock Concentrate
½ ounce
Sliced Almonds
(Contains Tree Nuts)
2 tablespoon
Sour Cream
(Contains Milk)
1 unit
Demi-Baguette
(Contains Soy, Wheat)
4 ounce
Ricotta Cheese
(Contains Milk)
2 tablespoon
Crème Fraîche
(Contains Milk)
¾ ounce
Hot Honey
2 unit
Vanilla Delight Cheesecake
(Contains Eggs, Milk, Soy, Wheat)
2 g
Truffle Zest
1 ounce
Walnuts
(Contains Tree Nuts)
1 tablespoon
Black Peppercorns
Not included in your delivery
1 tablespoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Bring 3 TBSP butter (6 TBSP for 4 servings) to room temperature. Wash and dry produce. • Slice baguette crosswise into 8 rounds (16 rounds for 4). Thinly slice chives. • Spread sliced baguette out on a baking sheet; drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. (For 4, if necessary, divide rounds between 2 baking sheets; toast on top and middle racks.) • Place ricotta in a small bowl; season with salt and pepper. Spread ricotta onto toasted baguette; drizzle with hot honey. Sprinkle with walnuts and half the chives. • Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!
• Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Drain and return potatoes to pot. Keep covered off heat until ready to mash.
• Meanwhile, using the tip of a spoon, remove and discard black gills from undersides of mushrooms. Place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin. Trim and discard woody bottom ends from asparagus. • Rub mushrooms all over with a drizzle of oil. Season all over with salt and some of the crushed peppercorns. TIP: It’s OK if not all the peppercorns stick; you can add them to the pan sauce in the next step.
• Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, flipping occasionally, until tender, 7-12 minutes. TIP: Lower heat to medium if mushrooms begin to brown too quickly. • Stir in stock concentrate and 2 TBSP water (3 TBSP for 4 servings). (TIP: Add a pinch of peppercorns now if they didn’t stick in step 3.) Simmer, flipping mushrooms occasionally, until sauce has thickened and mushrooms are coated, 1-2 minutes more. • Turn off heat; transfer everything to a shallow dish. Wipe out pan.
• Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add asparagus and season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate. • Return pan to medium-high heat and add almonds; cook, stirring, until lightly toasted, about 1 minute. • Season with salt and pepper. Transfer to a second small bowl.
• Mash potatoes with a potato masher or fork until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) Stir in sour cream, crème fraîche, 1 TBSP softened butter (2 TBSP for 4 servings; you’ll use the rest in the next step), and as much truffle zest as you like until combined. (TIP: Start with a pinch of truffle zest, then taste and add more from there if desired.) Season generously with salt and pepper.
• In a third small microwave-safe bowl, combine remaining 2 TBSP softened butter (4 TBSP for 4 servings), 1 tsp remaining chives (2 tsp for 4), salt, and pepper. TIP: If butter is still cold, microwave for 5-10 seconds. • Thinly slice mushrooms; divide between plates along with mashed potatoes and asparagus. Sprinkle asparagus with almonds. Top mushrooms with chive butter. Garnish with remaining chives and serve. • Serve cheesecakes for dessert.
