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.
However, its best to leave the flambé stage to the adults!
Although I have omitted this part from my recipe as even I am not brave enough to attempt it!
And I must add that mushroom steak Diane is not just for Father’s Day.
Mother’s Day or just any regular old day is also the perfect excuse to enjoy this delicious and unique retro meal.
Vegan Mushroom Steak Diane
Serve with your favourite accompaniments such as home-made potato wedges, fries, mashed potatoes, peas, vegetables or salad.
For gluten-free mushroom steak Diane ensure the veggie stock, tamari and Worcester sauce is g-f.
- 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.
*please note: In the UK a one cup measurement equals 250ml of liquid*
The following nutritional data is for guidance only and is not a strict calculation as ingredients vary. Prepared one of my recipes? Snapped a photo for social media? Tag us @traditionalplantbasedcooking #traditionalplantbasedcooking
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.
- If preferred instead of large mushrooms use smaller button or chestnut mushrooms. Or even slice up the larger mushrooms.
- Don’t like mushrooms? Sub it out for vegan meat alternative pieces or prepare the sauce without the mushrooms for topping 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 vegetables, or 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.
More vegan meal ideas