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Smoked Gouda & Mushroom Flatbread Fill 1 Created with Sketch.

with Kale & Apple Salad

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

For a sophisticated fall meal, we’re topping flatbread with two kinds of mushrooms (including delicate-textured enoki mushrooms) and smoked gouda cheese, known for its creamy texture and nutty, smoky flavor. A bright salad of marinated kale, apple, and honey vinaigrette cuts through the flatbread's richness. (You may receive green curly, lacinato, or red Russian kale!)

fresh
ingredients

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Thinly slice the cremini mushrooms. Peel and roughly chop the garlic. Peel and thinly slice the onion. Grate the cheese on the large side of a box grater. Cut off and discard the root ends of the enoki mushrooms.

2 Cook the vegetables:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cremini mushrooms in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the garlic and whole thyme sprigs; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Cook the vegetables:
Add the heavy cream & finish the vegetables:
3 Add the heavy cream & finish the vegetables:

Add the heavy cream to the pan and cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated. Turn off the heat. Carefully remove and discard the whole thyme sprigs. Season with salt and pepper to taste.

4 Assemble & bake the flatbread:

Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ⅛-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly top the prepared dough with the cooked vegetables, enoki mushrooms, cheese, and a drizzle of olive oil. Season with salt and pepper. Bake, rotating the sheet pan halfway through, 14 to 16 minutes, or until the crust is browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes. Season with salt and pepper.

5 Make the salad:

While the flatbread bakes, to make the dressing, in a large bowl, whisk together the mustard, vinegar, honey (kneading the packet before opening), and a drizzle of olive oil. Thinly slice the chives. Core and quarter the apple; thinly slice crosswise. Remove and discard the kale stems; thinly slice the leaves. To the bowl of dressing, add the kale and apple. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

6 Finish & serve your dish:

Garnish the baked flatbread with the chives. Transfer to a cutting board; cut into 6 equal-sized pieces. Divide ⅔ of the flatbread and salad between 2 dishes (you will have extra). Enjoy!

Finish & serve your dish: