Here's what you'll need:
1 (16oz.) Quorn Meatless Turkey Roast
1 1/2 TBS Grape Seed Oil
1 Large Clove of Garlic, minced
1 C Diced Roma Tomatoes
1 C Vegetarian Chicken Broth
1/2 tsp Fresh Chopped Thyme
2 tsp Butter, softened
Sea Salt and Ground Black Pepper to taste
Mushrooms Burgundy Sauce:
1/2 C Sliced Shallots
1 (4oz.) package of Mushrooms, our choice.
2 C Burgundy Wine
1 TBS Fresh Chopped Rosemary
2 TBS Flour
Prepare Roast according to package directions while preparing the Mushrooms.
In a large Skillet ove Medium - High Heat:
Saute 3 - 4 minutes.
Add Mushrooms and saute for 5 minutes.
Add Tomatoes for 5 minutes more.
Add Wine and boil until reduced by half, about 15 minutes.
Return to boil.
Reduce heat and Simmer uncovered for 15 minutes.
Season with Salt and Pepper.
In a small bowl, combine well:
Whisk into Mushrooms and cook, stirring well, about 15 minutes.
Serve with slices of Roast Turkey.
Peace in the Kitchen!