Portobello Mushrooms with Truffle Mash
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Portobello Mushrooms with Truffle Mash

Portobello Mushrooms with Truffle Mash

plus a Ricotta Crostini App & Vanilla Cheesecake Dessert

Whether you’re cooking for two or ordering additional servings for a group, this swoon-worthy spread is sure to leave everyone smitten! Delight your friends, family, or significant other with a sweet crostini starter while you make the rest of the meal. The main course features melt-in-your mouth portobellos coated in ground peppercorns and topped with chive-flecked butter. On the side, there’s crisp asparagus amandine and creamy mashed potatoes swirled with earthy truffle zest. Prepare for smiles all around as the evening lands with vanilla cheesecakes. Nothing says “I love you” like a five-star feast!

3-Course Meal
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

¼ ounce


6 ounce


2 unit

Portobello Mushrooms

1 unit

Mushroom Stock Concentrate

½ ounce

Sliced Almonds

(Contains Tree Nuts)

2 tablespoon

Sour Cream

(Contains Milk)

1 unit


(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


(Contains Tree Nuts)

1 tablespoon

Black Peppercorns

Not included in your delivery

2 tablespoon

Cooking Oil

3 tablespoon


(Contains Milk)



1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories1270 kcal
Fat81 g
Saturated Fat40 g
Carbohydrate117 g
Sugar46 g
Dietary Fiber10 g
Protein23 g
Cholesterol215 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Medium Pot
Plastic Bag
Large Pan
Potato Masher


Make Crostini

• 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 two 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!

Cook Potatoes

• 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.

Prep & Coat Mushrooms

• 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.

Cook Mushrooms

• 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.

Cook Asparagus & Nuts

• 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

• 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.

Finish & Serve

• 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.