Quorn again mushrooms

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.

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