Quorn Pieces, Mushroom & Tarragon Pate

Name: Quorn Pieces, Mushroom & Tarragon Pate
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 200g Quorn Pieces [https://www.quorn.ie/products/chicken-style-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

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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.

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Serves 4

10 mins

Easy

194 cals
(Per serving)

13g of fat
(Per serving)

Gluten free

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

Made with Quorn Pieces

See product See recipes

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