A Vegetarian Random Recipe
for New Year!
The January Random Recipes challenge over at Belleau Kitchen, which is presided over by the dashing Dom, is a New Year and a New Book……a random recipe from a new cookbook. A wonderful challenge and one that I was looking forward to, as I received three cookbooks for Christmas, but, I am in England at the moment with my parents and my books are at home in France ~ so, I have used one of mum’s new cookbooks, one that I gave her actually, a vegetarian book published by Quorn, and a really lovely book too with some amazing recipes in it.
I asked my dad to randomly pick a recipe, and a rather lovely looking Mushroom Stroganoff was the random recipe he picked…….also using Quorn in the recipe of course. My parents are vegetarian, as was I for several years, although I am happy to eat meat and poultry now, but only if it has been raised humanely and with respect; however, I am also more than happy to “go veggie” when I stay with my parents, so I looked forward to making (and eating) this recipe.
The new cookbook in question, The Quorn Kitchen, is a really fabulous vegetarian cookbook for those who use Quorn products; the usual Chilli, Spag Bol and Cottage Pie recipes are all in there, as well as more original recipes using pasta, noodles and wonderful seasonal vegetables.
There are some lovely looking pies and salads in there as well as stews, casseroles, curries and bakes. The recipe that was randomly picked used Quorn Pieces, and we didn’t have enough, so I also added some Quorn meatballs too, as we had some of those in the freezer. I was lucky enough to have picked up some truly wonderful organic chestnut mushrooms from the farm shop, and so I set about cooking my random recipe.
This recipe was amazing, I added extra garlic and served the stroganoff with fresh pasta and parsley. It was a hearty comforting plate of full flavoured and low fat goodness and we all enjoyed it for a filling winter lunch. The meatballs worked well, as it happens, and I chucked in an extra 25g of mushrooms too, making it a chunkier texture.
I am sure you could make this without the Quorn, just add a few extra mushrooms and some onions too. You could serve this in a bowl with salad on the side and some crusty bread, but we loved it with the ribbon pasta…..try to use chestnut or shitake mushrooms instead of the white (button) ones, the darker mushrooms have more flavour. Thanks for another great challenge Dom, I will try to add another entry when I get home from one of my new books too…..
See you later ~ and for those of you who remembered my promise of yesterday, I did promise a sweet treat, I will try to deliver that tomorrow!
300g Quorn chicken style pieces
2 tablespoons vegetable oil
1 large red onion, peeled and thinly sliced
2 cloves garlic, finely minced
225g brown cap or chestnut mushrooms, roughly chopped
2 teaspoons paprika
1 tablespoon brandy
250ml vegetable stock
100g half fat crème fraîche
chopped parsley, to garnish
Heat the oil in a non-stick frying pan and fry the onion and garlic over medium heat for 5 minutes; add Quorn pieces, mushrooms and paprika and cook for a further 5 minutes.
Then add the brandy, stock and continue simmering for a further 5 minutes until the liquid is reduced by half.
Stir in the crème fraîche, season to taste and gently simmer for 3 minutes before serving. Garnish with chopped parsley and paprika.