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
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
Add the Quorn Meat Free Chicken Pieces, vegetable stock, half of the tarragon and continue to fry for a further 5 minutes
Pour three quarters 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
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