Crafts and Life

2 tbsp oil

1 large red onion

2 cloves garlic

350g Quorn Pieces

225g mushrooms

250mls vegetable stock

2 tsp smoked paprika

2 dessertspoons of brandy, optional

100mls half fat creme fraiche

Seasoning to taste

Chopped fresh parsley and a sprinkle of paprika for garnish

Method

Slice the red onion into thin slices, crush the garlic and roughly chop the mushrooms – brown cap mushrooms would be a good choice.
Heat the oil in a 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 (optional), and cook for a further 10 minutes or until the liquid is reduced by half.
Stir in the creme fraiche and seasoning to taste and cook over a medium heat for 5 minutes
Garnish with chopped parsley and sprinkle of paprika
Serve with either boiled rice, ribbon noodles, or your choice of pasta. I prefer rice myself.

Serves 4 – taken from http://www.veggie-recipe.com/recipes/quorn-and-mushroom-stroganoff.html