Crafts and Life

Ingredients

• 2 Quorn Vegetarian Fillets
• 1 tsp olive oil
• 15g butter
• 1 small onion – chopped
• 1 garlic clove – peeled and chopped 
• 100g pack small button mushrooms
• 100ml dry white French wine
• 1 tbsp tomato purée
• 100ml vegetable stock
• 1 sprig of tarragon

Method

1. Heat the oil and half the butter in a large non stick frying pan. Season the Quorn Fillets and fry for about 10 minutes; turning once, until golden brown. Remove from the pan and set to one side
2. Add the rest of the butter to the pan. Add the onion and garlic and fry for 5 minutes until soft and starting to brown. Add the mushrooms and cook for a further 2 minutes. Add the wine, tomato purée and stock. Allow to simmer for a few minutes, then add the tarragon and return the Quorn Chicken Fillets to the pan
3. Cover and simmer over a low heat for about 15 minutes. Remove the Quorn Chicken Fillets, then boil the sauce for about 5 minutes to reduce it and concentrate the flavour. Return the Quorn Chicken Fillets to the pan
4. Serve with mashed potato and green vegetables

Chefs tip

Why not try served over pasta, with Quorn Vegetarian Chicken Pieces as a tasty alternative?

Serves 2 – taken from https://www.quorn.co.uk/recipes/quorn-meat-free-chicken-fillet-chasseur

nb – we did it with half a pack of Quorn chicken style pieces as we had no fillets.