Recipe for Quorn Again Mushrooms 
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Yield:
2 servings
Ingredients:
Amount Ingredient
200 gm Dried linguine pasta
25 gm Breadcrumbs
175 gm Minced Quorn
1 tsp Soy sauce
1/2 tsp Dijon mustard
1 x Red onion, finely chopped
1 tbl Plain flour
1 x Egg, beaten
12 tbl Olive oil
4 tbl White wine
1 tsp White wine vinegar
1 x Vegetable stock cube
3 tbl Double cream
85 gm Cold butter, cubed
200 gm Shelled garden peas
1 tbl Fresh chives, chopped
85 gm Mixed wild mushrooms - Paris brown, grey oyster and girolle
4 x Cloves garlic, sliced
1 tbl Tomato puree
1 dsh Tabasco
4 tbl Red wine
3 tbl Chopped mixed fresh basil and parsley
Few sprigs fresh mint
Finely grated zest and juice of 1/2 lemon
Salt and pepper
Instructions:
Instructions: 1 Cook the linguine according to the packet and drain. Place the breadcrumbs in a large bowl. Add half the Quorn, soy sauce, mustard, 1/2 chopped red onion, flour and enough beaten egg to bind, mix and then shape

into burgers.

2 Heat 2 tbsp olive oil in a frying pan, add the burgers and cook for 3-4 minutes on each side, or until browned and cooked through.

3 Heat 2 tbsp olive oil in a frying pan. Use kitchen paper to dry half the cooked linguine well, add to the pan, stir to coat in oil and flatten down slightly into a flat layer.

4 Cook for a few minutes until golden brown on the bottom, then carefully turn over and cook the other side.

5 Heat the white wine in a small pan with the white wine vinegar and 1/8 stock cube and boil to reduce slightly.

6 Stir in the double cream and simmer, whisk in the cubed butter then add half the peas and warm through. Stir in chopped chives and season.

7 Slide the linguine rosti onto a plate, sit the burgers on top and drizzle the pea butter sauce around the edge. Garnish with a sprig of fresh parsley.

8 For the Mushroom Ragout: Heat 2 tbsp olive oil in a frying pan. Slice the mushrooms and add to the pan with 1 clove garlic and the remaining onion.

9 Cook gently for a few minutes to soften, increase the heat and cook until any liquid has reduced. Season.

10 Heat 2 tbsp olive oil in a pan, add the remaining Quorn and brown for two minutes. Add the mushroom and onion mix, tomato puree, stock cube, 50ml/2fl oz boiling water, Tabasco and red wine.

11 Season and simmer for 10-12 minutes, stirring occasionally. Stir in the chopped basil and parsley.

12 Put the remaining peas and garlic in a mini food processor with the mint sprigs and blitz until finely chopped. Add 3 tbsp olive oil, lemon zest, season and process until combined.

13 Place the remaining linguine in a pan, add 1 tbsp olive and toss. Pour

over most of the pea pesto and toss to coat. Drizzle over the lemon juice.

14 Serve the linguine in a shallow bowl, spoon on the mushroom ragout, top

with the remaining pesto and garnish with fresh basil leaves.

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