A dinner for one or an entre (or lunch dish) for two
I serve this with sauteed potatoes and a fresh green salad
- 1 tbsp olive oil
- 1 shallot, finely diced
- 1 small clove of garlic, crushed
- 2 Quorn fillets
- 100 gm chestnut mushrooms, sliced
- 250 ml vegetable stock
- 1 tbsp strong white flour
- 1 tsp tarragon leaves, finely chopped
Heat the oil in a small saucepan (or frying pan) and gently saute the onion and garlic for a minute or two until the onion is soft
Add the mushrooms and cook for a further few minutes until the mushrooms soften / colour
Remove from the heat and stir in the flour to coat the mushrooms then slowly stir in 75% of the stock. Sprinkle the finely chopped tarragon over and continue stirring until there sauce is smooth with no lumps
Return the pan to the heat and bring to a gentle simmer, stirring all the time, until the sauce has thickened
Place the frozen Quorn fillets into a small lidded casserole and pour the thickened sauce over. Place the lid on the casserole and put in a halogen oven set to 170C , for around 10 minutes.
Remove from the oven and carefully take the lid off . Turn the Quorn fillets over and if needed add more of the remaining stock if necessary.
Replace the lid and return the casserole to the halogen oven and cook for another 5 minutes.
Remove and serve immediately.