Quorn, mushroom and mustard casserole

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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!

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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!

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6 thoughts on “Quorn, mushroom and mustard casserole

  1. Oooh, sounds divine! Anything mustardy gets my tastebuds tingling & this recipe is perfect as I’m trying to get back onto some more veggie-based stuff. Bravo, Katie!

  2. Just wanted to say I made this yesterday since I happened to have all the ingredients, and it was an awesome mid-week meal, really tasty. Thanks for the inspiration!

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