Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 200 grams | Dried linguine pasta |
| 25 grams | Breadcrumbs |
| 175 grams | Minced Quorn |
| 1 teaspoon | Soy sauce |
| ½ teaspoon | Dijon mustard |
| 1 | Red onion; finely chopped |
| 1 tablespoon | Plain flour |
| 1 | Egg; beaten |
| 12 tablespoons | Olive oil |
| 4 tablespoons | White wine |
| 1 teaspoon | White wine vinegar |
| 1 | Vegetable stock cube |
| 3 tablespoons | Double cream |
| 85 grams | Cold butter; cubed |
| 200 grams | Shelled garden peas |
| 1 tablespoon | Fresh chives; chopped |
| 85 grams | Mixed wild mushrooms - Paris brown; grey oyster and |
| ; girolle | |
| 4 | Cloves garlic; sliced |
| 1 tablespoon | Tomato puree |
| 1 dash | Tabasco |
| 4 tablespoons | Red wine |
| 3 tablespoons | 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, ½ 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 ⅛ 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
Converted by MM_Buster v2.0l.