Vegan mushroom steak Diane is based on a classic retro dish and features juicy, meaty large flat or Portobello mushrooms cooked with shallots and garlic before stewing in an irresistible creamy, savoury sauce which is enriched with parsley.
The result is an exciting, creative dish bursting with plant-powered goodness and tastiness.
Perfect for brunch, lunch, dinner, or a side dish. Or add a creamy mushroom to your Buddha or power bowl for a classic touch.
Serve with your favourite accompaniments such as home-made potato wedges, fries, mashed potatoes, peas, vegetables or salad. I particularly love to roast a few spears of asparagus and a couple of tomatoes while the mushroom Diane cooks.
For gluten-free mushroom steak Diane ensure the veggie stock, tamari soy sauce and vegan Worcester sauce is gluten-free.Jump to Recipe
Origins of Steak Diane
Vegan mushroom steak Diane is a recipe inspired by the traditional retro steak Diane meal that probably originated in New York during the 40 – 50s.
I say probably as the actual location is not generally agreed. Some even argue London was responsible for steak Diane or even Belgium.
However, during the 1950s in New York steak Diane was one of the most popular meals ordered. The chef would prepare the meal at the dining table adding brandy to the sauce before spectacularly flambéing the sauce with a lighter!
Naturally this technique was very impressive and contributed to the dishes popularity.
The name Diane refers to the Roman goddess of the hunt and protector of deer and other wild animals.
Creamy and peppery Diane sauces were common during the 19th Century, prepared with venison, and were dedicated to Diane.
Mushroom Steak Diane The Perfect Fathers Day Meal
This year Fathers Day is held on Sunday 20th June.
Vegan mushroom steak Diane is perfect for celebrating Father’s Day. Why not treat your kids plant-based or vegan dad to a steak Diane meal for Fathers Day?
Better still have the kids help to cook the mushroom steaks.
They may even enjoy learning about the history of the dish as they cook. I know my kids do.
How To Easily Prepare Vegan Mushroom Steak Diane
- Sauté pan/ skillet/deep fry pan with lid.
- 4 large flat mushrooms about 75g/ 2 1/2-3 oz. each mushroom in weight. The label on my mushrooms stated 'British Flat Mushrooms' which are similar to Portobello mushrooms. Alternatively use any large mushroom or even the equivalent in weight of a smaller type of mushroom.
- 2 shallots 80g/ 3/4 cup. Fine chopped. Or use a small-medium onion.
- 4 garlic cloves or 2 tsp garlic powder. Fine chopped or minced.
- 20 grams parsley 1/2 cup fine chopped. Plus a little extra for garnish.
- 1 tbsp Vegan Worcester sauce
- 2 tsp tamari or light soya sauce
- 1 tsp English mustard or Dijon mustard
- 190 ml plant-based single cream I used Alpro soya single cream
- 250 ml vegetable stock 1 cup. Plus an extra 65ml/1/4 cup if needed
- Add the shallots and garlic to the pan. Pour in 125ml of veggie stock. Bring to a simmer.
- Add the mushrooms closed cap side down.Add a lid to the pan and cook for 5 minutes.(Begin prepping any accompaniments)
- Remove the lid and flip the mushrooms over and cook for another 5 minutes.
- Add an extra 65ml or 1/4 cup of veggie stock if required to avoid the mushrooms sticking.
- Add 125ml of veggie stock, 1 tbsp Worcestershire sauce, 2 tsp tamari and 1 tsp mustard.Stir.Simmer for 5 minutes.Spoon some of the sauce over the mushrooms.
- Throw in the chopped parsley and plant-based cream.Stir and stew for 3 minutes. Flip the mushrooms over and stew for another 3 minutes.Spoon some of the sauce over the mushrooms.
- Again turn the mushrooms over and stew for another 3 minutes. And scoop some sauce over the mushrooms.
- Dish is ready when the mushrooms are soft which will depend on how large they are. And the Diane sauce is nice and thick.Serve sprinkled with a little more parsley.Cracked pepper could be added but taste the sauce before adding salt as it should be salty enough.
- Estimated value of Vitamin D per serving is 270mcg which is 1350% of daily value based of a diet of 2000 calories a day (all nutritional information is estimates only and is not exact as ingredients vary)
- Leftover mushroom Diane can be cooled and refrigerated, within a covered container, for up to 3 days.
- I wouldn’t recommend freezing as the mushroom texture may be altered during this process, but if you have to freeze I would advice to freeze for up to 1 month.
- To reheat, place in an oven-proof dish and reheat in a medium oven until piping hot throughout, about 15-20 minutes. Perhaps cover the dish with kitchen foil to avoid browning and drying out.
- Leftover mushroom Diane is tasty for lunch the next day, especially served with a wedge of crusty bread and a crispy side salad.
- Try sprinkling some vegan grated cheese over leftovers and grilling until heated through and cheese melted.
Vegan Mushroom Steak Diane Recipe Notes
- Got leftovers? Keep it fresh by storing in the fridge, covered, for up to 3 days.
- Reheat leftovers by adding to a pan and gently heating until piping hot. Add a tablespoon or two of veggie stock to loosen up the sauce if necessary. Or reheat in a medium oven for around 15-20 minutes until piping hot throughout. Add a layer of kitchen foil or parchment paper to avoid the mushrooms browning or drying out.
- If preferred instead of large mushrooms use smaller button or chestnut mushrooms. Or even slice up the larger mushrooms. The cooking time may need to be adjusted as smaller pieces will cook faster.
- Don’t like mushrooms? Sub it out for vegan meat alternative pieces or tofu. Alternatively prepare the sauce without the mushrooms for topping cooked vegan burgers, sausages, etc.
- Leave out the mushrooms and prepare the Diane sauce for a plate of veggies. Or chop up the mushrooms into very small dice for those who dislike the mushroom texture. Perhaps prepare the sauce with the mushrooms and then blend until smooth. My son dislikes mushrooms but he will eat them blended in a sauce which I try to do every now and then as mushrooms can be a great source of vitamin D.
- Serve your mushroom steak Diane with anything that a usual steak would accompany. Such as potato fries/chips/wedges, peas, corn-on-the-cob, baked potato, mashed potatoes, selection of veggies, or a crispy mixed salad.
- I served my family’s with roasted asparagus and roasted tomatoes for a lighter dinner. I cooked both the asparagus and tomatoes at 180 Fan/ 200 Celsius/ 392 Fahrenheit/ Gas 6 for 15-20 minutes. Or until the tomatoes were soft and had burst a little, and the asparagus was fork tender.
- Instead of garnishing with extra parsley scatter over some chopped chives.