I’d been craving this for ages, and after searching recipes on the internet didn’t find one that exactly met my requirements so I concocted this. It was delicious. I recommend making it a day or so ahead of when you want to eat it to let the flavours develop and mingle. Perfect January comfort food.
For six portions you need
- 12 quorn fillets
- 250g baby button mushrooms
- 250g shallots, peeled and kept as whole as possible
- 250g chantenay carrots – tops chopped off but don’t worry about peeling them
- 3 tbsp brandy
- 600ml red wine
- 200ml vegetable stock
- 2 bay leaves
- 1 tbsp oil
- 2 tbsp tomato puree
- salt and pepper
- Begin by frying the carrots, shallots and mushrooms in a large casserole pan with the oil. Saute for 5-10 mins until starting to soften. Add the bay leaves and cook for a further 1-2 mins.
- Add the brandy and deglaze the pan. Add the wine and stock. Cook for about 15 mins until the wine mixture has started to reduce and the vegetable are tender.
- Add the quorn fillets, puree and season to taste. Cook for a further 10 mins or so until the quorn is cooked through. You don’t want to over cook it as it can get quite soggy.
- Either eat straight away or leave to mingle for a few days in the fridge. I served it with saute potatoes one day and mash and steamed spring greens another.