Quorn Again Mushrooms
- 200 g Dried linguine pasta
- 25 g Breadcrumbs
- 175 g Minced Quorn
- 1 ts Soy sauce
- 1/2 ts Dijon mustard
- 1 Red onion; finely chopped
- 1 tb Plain flour
- 1 Egg; beaten
- 12 tb Olive oil
- 4 tb White wine
- 1 ts White wine vinegar
- 1 Vegetable stock cube
- 3 tb Double cream
- 85 g Cold butter; cubed
- 200 g Shelled garden peas
- 1 tb Fresh chives; chopped
- 85 g Mixed wild mushrooms - Paris
- -brown; grey oyster and
- ; girolle
- 4 Cloves garlic; sliced
- 1 tb Tomato puree
- 1 ds Tabasco
- 4 tb Red wine
- 3 tb Chopped mixed fresh basil
- -and parsley
- Few sprigs fresh mint
- Finely grated zest and juice
- -of 1/2 lemon
- Salt and pepper
- 1 Sprig fresh parsley and
- -basil; to garnish
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.
Converted by MC_Buster.
NOTES : Chef: Nick Nairn
Recipe by: Ready Steady Cook
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.
Converted by MC_Buster.
NOTES : Chef: Nick Nairn
Recipe by: Ready Steady Cook
