Adminusa, November 8, 2011 14:37 pm
Spruce up your Thanksgiving meal! This elegant sauce makes for a nice change from traditional gravy
QuornTM Turk'y Roast with Red Wine-Mushroom Sauce
Makes 5 servings
Prep time - 10 min.
Cook time - 50 min.
Ingredients-
1 (16 oz.) QuornTM Turk'y roast
For the Red Wine Sauce (makes about 1½ cups)-
1½ tbsp. canola oil
½ cup shallots, thinly sliced
1 med. glove garlic, minced
1 pkg. (4 oz.) wild mushroom blend, coarsley chopped
⅓ cup chopped tomatoes
2 cups Pinor Noir or other dry red wine
1 cup vegetable broth
1 tbsp. fresh chpped parsley
½ tsp. fresh thyme
1 small bay leaf
2 tsp. butter, softend
2 tsp. flour
Salt & peper to taste
Directions -
1) Cook QuornTM Turk'y Roast as per pkg. direction. While cooking, prepare the red wine sauce.
2) To make the red wine sauce, heat oil in large skillet over medium-high heat. Add shallots & garlic. Sauté 2-3 minutes or until softened. Stir in mushrooms; sauté until tender, about 5-7 minutes. Stir in tomatoes; sauté about 4 minutes longer.
3) Add wine to skillet; boil until liquid is reduced by half (about 15 minutes). Add broth, parsley, thyme and bay leaf; return to boil. Reduce heat and simmer, uncovered, stirring occasionally, 10 - 15 minutes to blend flavors. Remove bay leaf; season with salt and pepper.
4) Mix butter and flour in small bowl. Gradually whisk flour mixture-butter into simmering sauce. Cook until sauce is slightly thickened, about 5 minutes.
TIPS:
* Sauce can be made 1 day ahead. Cover; refrigerate. Rewarm over medium heat or in the microwave.
* This sauce is also delicious served with Quorn™ Naked Cutlets.