Quorn Pieces, Mushroom & Tarragon Pate
Ingredients
- 200g Quorn Pieces, defrosted
- 30g butter
- 2 shallots, finelt diced
- 2 clove garlic, crushed
- 200g fresh mushroom (button, flat, chestnut, portabello etc), diced
- 6g dried porcini mushrooms, rehydrated in the hot water, roughly chopped
- 1 vegetable stock cube, crumbled into 200ml of hot water
- 2 tbsp chopped tarragon
- 100b low fat cream cheese
- Salt & freshly ground black pepper to taste
Method
- Heat the butter in a a frying pan and gently fry the shallots for 2-3 minutes, add the garlic and cook for a further 1 minute. Add the fresh and porcini mushrooms and cook for a further 5 minutes.
- Add the Quorn Pieces, vegetable stock, half of the tarragon and continue to fry for a further 5 minutes.
- Pour 3/4 of the mixture into a food processor.
- Add the cream cheese and blitz all the ingredients until smooth, stir in the remaining mushroom mixture and tarragon and season to taste.
- Spoon into ramekins and refrigerate. Serve at room temperature with crusty bread.