Quorn Pieces, Mushroom & Tarragon Pate
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.
Serves 4
10 mins
Easy
194 cals
(Per serving)
13 g fat
Gluten free
Made with Quorn Vegetarian Chicken Pieces
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
- 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 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
Recipe Inspiration
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The nation has spoken
Wendy
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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