2 September 2017


Quorn Steak & Mushroom Stroganoff.

60g long grain white & wild rice mix
50g frozen peas
1 red onion, diced
4 medium sized mushrooms, sliced
150g Quorn beef stripes
100ml double cream
2tsp wholegrain mustard
Salt and pepper
  Serves 2-3

In a pot of boiling water, place the rice for 12 minutes until nearly cooked then add frozen peas, stir in and allow to boil for another few minutes until peas are defrosted and rice is cooked through.
Meanwhile in a pan on a medium heat, place the diced onions and fry in a little butter to soften slightly, add sliced mushrooms and the Quorn beef strips and stir gently and fry for around 8-10 minutes. Stir the mustard into the cream, then add to the pan to warm through for a further few minutes, season to taste. Serve with rice and peas.