Quorn and mushroom stroganoff with tarragon and tagliatelle

60 minutes


  • 300g of Quorn Steak Strips
  • 2 red onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 400g of chestnut mushrooms, thinly sliced
  • 1 tsp paprika, sweet
  • 200ml of vegetable stock
  • 150ml of sour cream
  • 1 tbsp of Dijon mustard
  • 1 bunch of tarragon, small, leaves finely chopped
  • salt
  • pepper
  • oil
  • 300g of tagliatelle


Place a large pan on the hob over a medium heat, add a good splash of oil and throw in the onion. Gently sauté for 10 minutes and then add the garlic, mushrooms and paprika. Cook through for another 10 minutes so that the everything is sweet and soft and remove from the pan, setting to one side in a bowl
Add a touch more oil to the pan and then add the Quorn steak strips, frying them off quickly so that they begin to crisp and brown. Again, this takes about 10 minutes
Place the softened vegetables and mushrooms back into the pan, adding the Dijon mustard, stock and cream and mix gently to incorporate it all together. Season with salt and pepper, quite generously with the pepper, and leave to cook through and thicken for just another 5 minutes
Meanwhile, cook your pasta by bringing some water in a large saucepan up to the boil, place the tagliatelle in and simmer for 8 minutes. When ready, drain
Just before serving, scatter the tarragon over the stroganoff and gently stir in and leave for a minute or so. Divide the pasta between four bowls or plates and spoon a helping of stroganoff on top. Finish with an extra sprinkling of tarragon if you’ve got some spare