- olive oil
- small knob of butter
- 1 medium onion
- 3 cloves garlic
- 2 medium-large carrots
- 3 portabella mushrooms
- 3 shallots
- 1 bag of qourn fake chicken pieces
- 1 bay leaf
- 1 tsp herbes de provence (if they don’t include lavender, add some)
- 2 tsp thyme
- 2 tsp bullion powder
- 1 tsp marmite (or less – to taste)
- 0.5 bottle french red wine – if you’re outside of france, get the cheapest you can. If you’re inside france, get something you might consider drinking
- ground pepper
- cutting board
- measuring spoon
- stirring spoon
Chop up the onion and cook it over low heat with butter and some olive oil. After the onion goes translucent, add chopped garlic. After the garlic has cooked a bit, add the chopped carrots. After they seems to be somewhat cooked, add a light flour coating and the chopped shallots. After the shallots are a bit cooked, add the chopped mushrooms, hebred de provence and thyme. When the shallots are looking a bit cooked, add the mushrooms. Then, when they seem to have soaked up the oil, add an extra Tbsp of olive oil and wine so it’s an inch or two deep in the pan. Add in the bay leaf, bullion and marmite. Simmer over low heat, topping up with wine when it gets low. When the carrots are soft, add the quorn and cook for 20-25 more minutes.
Keep adding wine, such that there should be a bit of liquid left around at the end of cooking. You should be stirring intermittently throughout. All cooking should be done without a lid on the pan.
This is all based loosely on Delia’s recipe.