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Quorn Meat Free Pieces, Mushroom & Tarragon Pate

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A pate made of mushrooms and Quorn Pieces spread on two pieces of rustic white bread.
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Channel your inner chef and try our easy mushroom pâté recipe with tarragon and Quorn Pieces.

Gluten Free Healthy Options Fillets & Pieces

Serves 4

10 mins

Easy

194 cals
(Per 100g)

13g of fat
(Per 100g)

Gluten free

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

Made with Quorn Meat Free Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

Ingredients

  • 200g Quorn Meat Free 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 200ml 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 Meat Free 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"

Recipe Inspiration

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