Ingredients
- 1 pack Quorn Meat Free Balls
- 2 tbsp olive oil
- 15g butter
- 1 large onion, finely chopped
- 1 pint white wine
- 150g chestnut mushrooms sliced
- 300g low fat creme fraiche
- 1 tbsp whole grain Dijon mustard
- Salt & freshly ground black pepper
- 1 tbsp fresh parsley, chopped
Method
- Pan fry the Quorn Meat Free balls in 1 tbsp of the oil until golden brown, remove from the pan and reserve.
- Heat the oil and butter in a large frying pan, cook the onion on a low heat for 5-6 minutes until softened.
- Increase heat to medium, add the balls and cook for 2-3 minutes.
- Add the white wine and cook until it has reduced by a third.
- Add the mushrooms, creme frache, mustard and seasoning, cook on a moderate heat for 12-15 minutes until the sauce has thickened slightly.
- Garnish with chopped parsley and serve with boiled rice and steamed broccoli and baby carrots.
Serves 4 – taken from www.quorn.co.uk
Crafts and Life 
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