Wipe the mushrooms clean and cut into thick slices. Cut the onion into quarters and then into thin strips.
Heat the olive oil in a non-stick frying pan and gently fry the onion. Spoon the mushrooms, Quorn pieces and thyme through them and bake for 3-4 minutes until the mushrooms are soft.
Stir in the paprika and mustard and pour in the stock. Bring to the boil and let the dish simmer for 15-20 minutes.
Mix the cornstarch through the yogurt. Stir this mixture through the Quorn with mushrooms and heat the dish while stirring on a gentle heat until the sauce binds. Season with salt and pepper.
Sprinkle some finely chopped parsley over the Quorn Stroganoff and serve with white wild rice and green beans.
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