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  • Nutritional Information

    (per serving)
    Calories 89cal
    Fat 3.5g
    Sat. Fat 1.2g
    Sodium 33mg

Quorn™ Turk'y Roast with Red Wine-Mushroom Sauce

10 Minutes
50 Minutes
Serves 5
Healthy Chef
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  • 1 (16 oz.) Quorn™ 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
  • 1 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
 

Let's Cook

  1. Cook Quorn™ 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.
TIP: 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.