Quorn, mushroom and mustard casserole
I’m not usually a big fan of fakey meat products – I mean, I’m vegetarian for good reason – but there’s something about the cold weather that makes it appealing to fall back on simple protein-based stews and casseroles for dinner. I made up this recipe when my decidedly-omnivorous sister came round as a substitute for a similar dish that my mum makes, and it turned out really nice. It’s not very photogenic I’m afraid, but it does taste much better than it looks!
A classic combo of mushrooms, thyme, and white wine is given texture by the Quorn, which is torn into irregular pieces to give a – dare I say – meatier texture. Low fat creme fraiche gives acidity and a nice saucy base – you could swap it for half or full fat sour cream for a creamier, more decadent result. Mustard gives the whole thing a final warming kick, and serve with buttery mash for ultimate comfort factor. Give it a go!
- 2 shallots
- 4 large / 6 medium chestnut mushrooms
- 3 Quorn fillets or half a Quorn roast
- 1 tsp wholegrain mustard
- 200ml soured cream or creme fraiche
- 100ml white wine
- Olive oil and butter
- If using the Quorn roast, cook per package instructions. Defrost Quorn fillets if using.
- Slice the shallots and mushrooms and fry in a casserole or pan, in a splash of olive oil and a knob of butter, until softened and turning gold. Add the thyme and season very well.
- Tear the Quorn into bite-size chunks and add to the pan, and give another 5 minutes so it gets some colour on.
- Deglaze the pan with the white wine, scraping any tasty stuck-on bits with a wooden spoon. Then add the creme fraiche and mustard and whisk a little to incorporate. Check for seasoning.
- Pop into a 200-degree oven, covered, for 20-ish minutes until bubbly and amalgamated.
- Serve with mash or rice and some greens.