Quorn and Mushroom Stroganoff
||Preparation Time: 10 Mins, Cooking Time: 25 Mins
Tasty family recipe using the ever versatile Quorn pieces
2 tbsp rapeseed oil
1 large red onion, thinly sliced
2 cloves garlic, crushed
350g Quorn Pieces
225g brown cap mushrooms, roughly chopped
250mls vegetable stock
2 tsp smoked paprika
2 dessertspoons of brandy, optional
100mls half fat crème fraîche
Seasoning to taste
Chopped fresh parsley and a sprinkle of paprika for garnish
Boiled rice, ribbon noodles, pasta or buckwheat to serve
Heat the oil in non stick frying pan, add the onion, and garlic and cook over a medium heat for 5 minutes.
Add the Quorn pieces, mushrooms and paprika and cook for a further 5 minutes. Add the stock, brandy, if using, and cook for a further 10 minutes or until the liquid is reduced by half.
Stir in the crème fraîche and seasoning to taste and cook over a medium heat for 5 minutes.
Garnish with chopped parsley and sprinkle of paprika.
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