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Quorn

Quorn Pieces, Mushroom & Tarragon Pate

(90)

3 out of 5 stars

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A pate made of mushrooms and Quorn Pieces spread on two pieces of rustic white bread.

Channel your inner chef and try our quick & easy mushroom paté recipe. Made using Quorn Pieces and flavoured with tarragon, this deliciously versatile meat-free chicken and mushroom paté is perfect for those last minute entertaining spreads.

Vegan & Vegetarian Fillets & Pieces Recipes Gluten Free Recipes Dinner Party Recipes

Serves 4

10 mins

Easy

194 cals
(Per serving)

13g of fat

Gluten free

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

  • 200g Quorn Pieces, defrosted
  • 30g butter
  • 2 shallots, finely diced
  • 2 clove garlic, crushed
  • 200g fresh mushrooms (button, flat, chestnut, portabello etc), diced
  • 6g dried porcini mushrooms, rehydrated in the hot water, then roughly chopped
  • 1 vegetable stock cube, crumbled into 200mls hot water
  • 2 tbsp chopped tarragon
  • 100g low fat cream cheese
  • salt and freshly ground black pepper to taste

Method

  1. Heat the butter in a frying pan and gently fry the shallot 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
  2. Add the Quorn Pieces, vegetable stock, half of the tarragon and continue to fry for a further 5 minutes
  3. Pour three quarters of the mixture into a food processor
  4. Add the cream cheese and blitz all the ingredients until smooth, stir in the remaining mushroom mixture and tarragon and season to taste
  5. Spoon into ramekins and refrigerate. Serve at room temperature with crusty bread

Recipe Inspiration

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The nation has spoken

(90)

3 out of 5 stars

Wendy

5 out of 5 stars

I make this as a regular But i halve the recipe which is just right for us. It’s moorish on toast and prefer it warmed than cold out of the fridge. I also cut the chicken pieces in 2, it spreads nicer

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