Mushroom and Kale Wellington
with miso gravy green beans
Allergens:
Wheat
•Soy
•Pecans
•Egg
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time50 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
serving amount
400 g
Mixed Mushrooms
340 g
Pizza Dough
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
170 g
Green Beans
2 unit(s)
Miso Broth Concentrate
20 g
Gravy Spice Blend
56 g
Kale, chopped
28 g
Pecans
28 g
Crispy Shallots
2 g
Truffle Sea Salt
1 unit(s)
Egg
1 cup
White Cheddar Cheese, shredded
Not included in your delivery
½ tbsp
Milk*
2 tbsp
Butter*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories1100 kcal
Fat51 g
Saturated Fat26 g
Carbohydrate112 g
Sugar15 g
Dietary Fiber12 g
Protein44 g
Cholesterol185 mg
Sodium2470 mg
Trans Fat1.5 g
Potassium1500 mg
Calcium650 mg
Iron9 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.
Utensils
•Small pot
Cooking Steps
1
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Sprinkle both sides of dough with flour. Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Poke 15 times with a fork around the dough and let dough rest in a warm place for 8-10 min.
- Cut mushrooms into 1/2-inch slices.
- Peel, then cut shallots into 1/8-inch slices.
- Peel, then mince or grate garlic.
- Trim greens bean, then cut in half.
- Roughly chop pecans.
2
- Heat 1 tbsp (2 tbsp) oil in a large non-stick pan over medium-high.
When hot, add mushrooms, shallots and garlic. Cook for 5-6 min, stirring occasionally, until softened. - Add kale and 1 tbsp (2 tbsp) water. Cook for 3-4 min, stirring occasionally, until water is gone. Season with salt and pepper, then stir to combine.
- Transfer to a large bowl.
- Carefully wipe pan clean.
- To a small bowl, add egg yolk and 1 tsp (same for 4p) water. Then stir to combine.
3
- To the large bowl, add truffle salt, pecans and cheese. Season with salt and pepper, then stir to combine.
- With floured hands, stretch dough again into a large rectangle shape, 9x13. (NOTE: The dough should now hold its shape.)
- Keeping a 1-inch border empty around all sides, spread filling down center of dough.
- Slowly roll one long end tightly over the filling. Make sure the seam is on the bottom. (TIP: If things get sticky, just dust your hands with a bit of flour!)
- Pinch end with a fork, pressing firmly
- Brush top with egg wash, then using scissors, cut five slits into the tops.
4
- Meanwhile, in a small pot, heat 1 tbsp (2 tbsp) butter over medium and miso concentrate. When butter is melted, add Gravy Spice Blend and cook for 1 min.
- Add 1 cup (1 3/4 cups) water. Bring to a simmer.
Cook for 2-3 min, stirring often, until gravy thickens slightly. Season with pepper.
5
- Heat the same pan (from step 2) over medium-high. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates. Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, green beans are tender-crisp. Season with salt and pepper.
6
- Once wellington is baked through, let cool slightly on the baking sheet, 5 min.
- Using a serrated knife, slice wellington into 8 equal pieces.
- Divide wellington and green beans between plates.
- Spoon half the miso gravy over the green beans and sprinkle with crispy shallots.
- Serve remaining miso gravy on the side for wellington.
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