with Pecans, Green Beans and Miso Gravy
Ingredients: Pizza dough (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid), water, semolina, canola oil, sugar, yeast, salt, calcium propionate, sodium stearoyl-2- lactylate, calcium sulphate) (wheat) • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Green beans • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Leek • Kale • Pecans • Grade A egg • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Gravy spice blend (wheat flour (wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).
Allergens
Utensils
Tags
Mixed Mushrooms
200 g
Pizza Dough
340 g
Garlic, cloves
2 unit(s)
Green Beans
170 g
Miso Broth Concentrate
2 unit(s)
Gravy Spice Blend
20 g
Kale, chopped
56 g
Pecans
56 g
Crispy Shallots
28 g
Truffle Sea Salt
2 g
Egg
1 unit(s)
White Cheddar Cheese, shredded
1 cup
Leek, sliced
113 g
Butter
2 tbsp
Salt
0.33 tsp
Pepper
0.13 tsp
Oil
1 tbsp
All-Purpose Flour
2 tbsp
- Before starting, remove dough from the fridge and rest in a warm spot for 20 min. Preheat the oven to 450˚F.
- Wash and dry all produce.
- Sprinkle both sides of dough with flour.
- On a parchment-lined baking sheet, stretch dough into a rough oval shape. (NOTE: Use 2 parchment-lined baking sheets for 4 servings.)
- Using a fork, poke dough 15 times all over.
- Cut mushrooms into 1/2-inch slices.
- Peel, then mince or grate garlic.
- Trim green bean, then cut in half.
- To a small bowl, add egg yolk and 1 tsp water (use same for 4 servings), then whisk to combine. (NOTE: This is your egg wash.)
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add mushrooms, leeks and garlic. Cook for 5-6 min, stirring occasionally, until softened. (NOTE: Don't crowd the pan; cook in 2 batches for 4 servings)
- Add kale and 1 tbsp (2 tbsp) water. Cook for 3-4 min, stirring occasionally, until water evaporates. Season with salt and pepper, then stir to combine.
- Transfer veggies to a large plate and place in the fridge for 4-5 min to cool slightly.
- Carefully wipe the pan clean.
- To a large bowl, add veggies, pecans and cheese. Season with salt and pepper, then stir to combine.
- With floured hands, stretch dough into a large 9x13 rectangle shape. (NOTE: The dough should now hold its shape.)
- Spread filling down the centre of the dough.
- Start rolling the dough lengthwise over the filling, flipping to make sure the seam is on the bottom. (TIP: If things get sticky, dust your hands with a bit of flour!)
- Using a fork, pinch ends of dough, pressing firmly to seal. Brush dough with egg wash. Using scissors, cut five slits into the top of the dough.
- Bake Wellington in the middle of the oven for 18-22 min, until golden-brown and crisp. (NOTE: For 4 servings, bake in the middle and top of the oven, rotating sheets halfway through.)
- 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, until green beans are tender-crisp. Season with salt and pepper.
- Meanwhile, in a small pot, heat 1 tbsp (2 tbsp) butter and miso broth concentrate over medium. When butter is melted, add Gravy Spice Blend and cook for 1 min, stirring frequently, until fragrant.
- 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 salt and pepper.
- Once Wellington is done, let cool slightly on the baking sheet for 5 min.
- Using a serrated knife, slice Wellington into 8 (16) equal pieces. Season with truffle salt.
- Divide Wellington and green beans between plates.
- Spoon half the miso gravy over top of green beans.
- Sprinkle green beans with crispy shallots.
- Serve remaining miso gravy on the side.
1280
kcal
Calories
72
g
Fat
28
g
Saturated Fat
123
g
Carbohydrate
14
g
Sugar
13
g
Dietary Fiber
44
g
Protein
185
mg
Cholesterol
2570
mg
Sodium
1.5
g
Trans Fat
1200
mg
Potassium
650
mg
Calcium
10
mg
Iron
with Herby Mushrooms and Brussels Sprouts
with Mixed Mushroom Rice Pilaf and Spinach Salad with Goat Cheese
and Parmesan Squash-and-Bean Casserole
with Balsamic-Cranberry Roasted Veggies