3/4 cup white wine (optional - replace with broth)
1/2 cup heavy cream
1/4 tsp chili flakes
Salt and pepper to taste
2 cups fresh breadcrumbs (4oz)
1 egg, beaten
1 tbs. fresh parsley leaves, chopped
1x 1lb block of ready to roll puff pastry
1 egg, beaten to glaze the pastry
Preheat oven to 400F.
Heat the oil in a large skillet and saute the onions for 5 minutes. Add the garlic and mushrooms and cook for 5 more minutes. Stir in the porcini mushrooms and vegetable broth, bring to the boil then cook on medium/low for around 5 minutes until the liquid has reduced in volume by half.
Add the cream and chili flakes and cook until the volume has reduced by half again. Season with salt and black pepper. Remove from the heat.
Stir in the Quorn Grounds, breadcrumb, egg and parsley.
Roll out the pastry into a rectangle shape to approxinmately 1/2 inch thick and carefully spoon the Quorn Grounds mix into the centre of the pastry rectangle. Draw the furthest edge of the pastry over the grounds towards you forming a tube and carry on rolling until the pastry completely covers the grounds and it is possible to tuck the edge of the pastry underneath the roll.
Fold the outer edges of the tubes inwards to seal the ends and then place on a greased baking sheet. Brush generously with beaten egg and bake in the center of the oven for 30-35 minutes until golden brown.
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