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)

13g of fat
(Per serving)

Gluten free

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