Mushroom Kale Melt

MUSHROOM KALE MELT

V
VEGETARIAN

$12.00

V
VEGETARIAN

SERVES 1

Our riff on the croque forestier, the croque monsieur's lesser-known vegetarian cousin. We roast a trio of local mushrooms basted in rosemary-and-thyme-infused butter, add kale tossed with lemon zest and an oozy béchamel (made with our favorite creamy cheeses) atop Pain d'Avignon’s perfect wheat sourdough.
  • Smallhold oyster + shiitake mushrooms
  • Délice de bourgogne + butterkäse cheeses
  • Pain d'avignon wheat sourdough

For best results and shorter cook time, defrost in fridge overnight. (From frozen works just fine, too!). Preheat oven to 400°. Remove packaging and paper, and set aside the top slice of bread. Bake open-faced sandwich on a sheet tray in oven for 10-15 minutes (defrosted) or 25-30 minutes (from freezer), until center is heated through. Place top slice on sandwich and bake 5 more more mins. Enjoy!

Mushrooms* (Cremini, Oyster, Shiitake), Sourdough Bread (Whole grain wheat flour, Water, Polenta, Molasses, Levain, Sea Salt), Milk, Kale*, Délice de Bourgogne (Pasteurized milk, cream, lactic starters, salt, rennet), Butterkase (Pasteurized milk, salt, cheese cultures, enzymes), Butter, Flour*, Extra Virgin Olive Oil*, Lemon Zest, Garlic*, Thyme, Rosemary, Salt. Contains: Milk, Wheat.

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Our riff on the croque forestier, the croque monsieur's lesser-known vegetarian cousin. We roast a trio of local mushrooms basted in rosemary-and-thyme-infused butter, add kale tossed with lemon zest and an oozy béchamel (made with our favorite creamy cheeses) atop Pain d'Avignon’s perfect wheat sourdough.
Our riff on the croque forestier, the croque monsieur's lesser-known vegetarian cousin. We roast a trio of local mushrooms basted in rosemary-and-thyme-infused butter, add kale tossed with lemon zest and an oozy béchamel (made with our favorite creamy cheeses) atop Pain d'Avignon’s perfect wheat sourdough.
Our riff on the croque forestier, the croque monsieur's lesser-known vegetarian cousin. We roast a trio of local mushrooms basted in rosemary-and-thyme-infused butter, add kale tossed with lemon zest and an oozy béchamel (made with our favorite creamy cheeses) atop Pain d'Avignon’s perfect wheat sourdough.

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FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD

Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.

In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.

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