This Vegan Mushroom Steak Diane is a Vegan Steak Dinner which is based on the British retro meal: Steak Diane. Our Mushroom Steak Diane features juicy large Portobello mushrooms cooked within a rich cream sauce.
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🌟 Why You'll Love This Vegan Mushroom Steak Diane
- Fun retro recipe adapted from the classic Steak Diane, a vintage dinner party favourite from the 1950s and 60s.
- Prepared with dairy-free & meat-free ingredients & ideal for plant-based, vegan, vegetarian diets, as well as those with dairy allergies.
- Can be easily prepared as gluten-free.
- Ideal for a weekend brunch, special celebration, or a comforting midweek meal.
- Flavour-packed but easy recipe that features a rich, creamy, umami-packed sauce with mushrooms that soak up every drop.
- Flexible & budget-friendly as can be easily adapted with tofu, aubergine, or tempeh. Great for using up fridge or pantry ingredients.
- No fancy equipment: All you need is a frying pan or skillet with a lid, and you're good to go.
- Vegan comfort food, it's a delicious and satisfying alternative to a traditional steak dinner, full of nourishing ingredients.
🌿 Ingredients
- ☕ Portobello or Flat Mushrooms We use large British flat mushrooms (very similar to Portobello) for our steak Diane. Their meaty texture and ability to soak up the rich sauce make them a perfect vegan 'steak'. Once cooked in the cream sauce, they become juicy, tender, and very tasty.
- 🌾 Shallots and garlic are sauteed to form the base of our sauce. Shallots have a sweeter, more delicate flavour than ordinary onions, which complements the cream sauce beautifully.
- 🧃 Vegan Worcestershire Sauce & Soy Sauce provide umami flavours. Worcestershire sauce adds depth and a subtle tang, while soy sauce gives saltiness and extra savoury flavours. You can use Tamari for a gluten-free option.
- 🌿 English Mustard A little of this goes a long way and it adds a gentle warmth and helps cut through the richness of the cream. Dijon can be used for a milder flavour.
- 🌱 Fresh Parsley is more than just a garnish as it adds fresh flavours to balance the creamy richness of the sauce. We stir it through the dish and finish with a sprinkle on top.
- 🧈 We use Alpro Soya or Oatly Oat Cream to create a velvety smooth and rich Diane sauce. These dairy-free options hold up well during cooking.
Origins of Steak Diane
If you would like to find out about the origins of Steak Diane then click the toggle '📜 ' below.
📜 Origins of Steak Diane
Vegan mushroom steak Diane is an adaptation of the retro steak Diane meal that some say originated in New York during the 40 - 50s. However, the actual origins is not generally agreed as some even argue London was responsible for steak Diane or even perhaps Belgium. However, during 1950s New York, steak Diane was one of the most popular meals ordered with restaurant chefs often preparing the meal at the dining table before adding brandy to the sauce and spectacularly flambéing the sauce
Additionally, Diane sauce orginated in the 19th Century where Diane sauces or a la Diane was a creamy sauce dedicated to the goddess Diane and used to pour over meat such as venison. Diane is the French word for Diana, who is the Roman goddess of the hunt, protector of deer and other wild animals, including the wilderness itself. Paintings of Diana often depict her with a crescent moon above her head, and dressed in a short tunic, hunting boots, and carrying a bow and quiver of arrows, and surrounded by animals. The association between the steak Diane dish and the Roman goddess Diana is still debated and a clear consensus has not been agreed.
How to prepare
Mushroom Steak Diane is delicious for breakfast, brunch, or lunch but it is especially good for a special meal such as Mother's Day, Father's Day, Birthdays, Thanksgiving, Christmas Day, or Boxing Day. You can use either oil or vegetable stock to cook the onions and mushrooms. Using a small amount of vegetable stock will prepare a no-oil vegan steak Diane.
Step 1: Heat the oil or vegetable stock in a non-stick pan.
Step 2: Add the shallots [or onions] and garlic.
Step 3: Pop in the mushrooms and place a lid over the pan and cook for 5 minutes.
Step 4: After a while, flip the mushrooms over in the pan and cook for a further 5 minutes.
Step 5: Pour in the vegetable stock, soy sauce, vegan Worcestershire sauce [or replace with extra soy sauce] and the mustard, and cook for 5 minutes spooning some of the sauce over the mushrooms a few times.
Step 6: Next, mix through the fresh chopped parsley and plant-based cream and cook for 3 minutes.
Step 7: Flip the mushrooms back over, and gently boil or simmer for an extra 3 minutes, spooning the sauce over the mushrooms.
Step 8: The mushrooms are ready when they are soft and cooked through so exact times will depend on the size and type of mushrooms used.
Serving suggestion: Serve the mushroom steak Diane with your favourite cooked breakfast or brunch accompaniments such as roast tomatoes and toasted bread. We also love some roast asparagus as a side.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Mushroom Steak Diane
Equipment
- Skillet, non-stick fry pan, or similar with a lid
- cooking spatula
Ingredients
To saute the shallots and garlic:
- 2 tablespoons vegetable oil (or 125 millilitres/½ cup of vegetable stock)
- 2 shallots (fine chopped, or use a small-medium onion)
- 4 garlic cloves (fine chopped or minced, or replace with 2 teaspoons garlic powder)
Rest of ingredients:
- 4 large Portobello or flat mushrooms (The label on our mushrooms stated 'British Flat Mushrooms' which are similar to Portobello mushrooms)
- 1 tablespoon Vegan Worcestershire sauce (or replace with an extra tablespoon of soy sauce)
- 2 teaspoons soy sauce (or tamari if requiring gluten-free)
- 1 teaspoon English mustard (or Dijon mustard)
- 125 millilitre vegetable stock
- 20 grams parsley (½ cup fine chopped, plus a little extra for the garnish)
- 190 millilitre plant-based cream (such as Alpro soya single cream or Oatley oat cream)
Instructions
- Heat the oil over a medium heat in a non-stick pan. Add the shallots and garlic and cook for 2-3 minutes stirring frequently.Alternatively, if using vegetable stock instead of the oil, bring the stock to a gentle boil and cook the shallots and garlic for 2-3 minutes, stirring frequently.2 tablespoons vegetable oil, 2 shallots, 4 garlic cloves
- Next add the mushrooms closed cap side down. Add a lid to the pan and cook for 5 minutes.4 large Portobello or flat mushrooms
- Remove the lid and flip the mushrooms over and cook for another 5 minutes. Add 60ml or ¼ cup of vegetable stock if required to avoid the mushrooms sticking.
- Pour in the vegetable stock, vegan Worcestershire sauce, soy sauce, and mustard. Give it a stir and simmer for 5 minutes, spooning the sauce over the mushrooms a few times.1 tablespoon Vegan Worcestershire sauce, 2 teaspoons soy sauce, 1 teaspoon English mustard, 125 millilitre vegetable stock
- Next, add half the chopped parsley and the plant-based cream stirring them through the sauce. Cook for another 3 minutes.20 grams parsley, 190 millilitre plant-based cream
- Flip the mushrooms over and cook for another 3 minutes, again spooning some of the sauce over the mushrooms.
- Again turn the mushrooms over and cook for another 3 minutes and repeat the scooping of the sauce over the mushrooms.
- The mushroom steak Diane is ready when the mushrooms are soft which will depend on how large they are and the type of mushroom. The Diane sauce will be nice and thick but if you find it too thick simply thin it down slightly with a small splash of extra vegetable stock or plant-based cream.
- Serve sprinkled with the rest of the fresh parsley and some salt and pepper to taste, although do taste the sauce first as it may be salty enough.
Serving suggestion:
- Serve with roast asparagus and roast tomatoes and crusty bread. A crisp salad is also very nice.
Notes
- Nutritional data is provided for guidance only and is not a strict calculation 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.
- To reheat, add to a non-stick skillet or fry pan and gently reheat until piping hot. Extra plant-based cream or vegetable stock can be added to the sauce if it has become too thick to easily heat.
- Leftover mushroom Diane is tasty for lunch the next day, especially served with a wedge of crusty bread and a crispy side salad.
- A nice idea is to sprinkling some vegan grated cheese over leftovers and grilling until heated through and the cheese melted.
Nutrition
Frequently asked questions
The Diane sauce can be prepared without the mushrooms and can be used as a sauce to pour over anything you like such as mashed potatoes, vegan pies, vegan meatloaf, roast vegetables, or you can replace the mushrooms with one of the following suggestions: aubergine (eggplant), tofu or tempeh, seitan steaks, or cauliflower steaks.
For a nice vegan breakfast or brunch try one of the following sides:
* Vegan scrambled eggs using tofu or chickpeas
* Hash browns, roast potatoes, or air-fried potato cubes
* Vegan 'corned beef' hash, prepared with tempeh and potatoes, also the Diane sauce would work very nicely poured over the hash
* Grilled or roast asparagus
* Roast tomatoes
* Canned plum tomatoes, heated up
* Toasted bread
* American biscuits or as an alternative these Buttermilk Scones
* Boston brown bread
* Kedgeree, which is a traditional Scottish breakfast dish
* Fruit salad
For lunch or dinner try one of the following sides:
* potato fries, potato chips, potato wedges
* mashed potatoes
* baked potatoes
* peas
* sweetcorn
* corn-on-the-cob
* salad
* steamed or roasted vegetables, especially some leafy greens
* baked beans in a tomato sauce
* Boston baked beans
* Quinoa, for an easy method for preparing fluffy Quinoa have a look at our recipe for vegan Chilli.
* Crusty bread or a wedge of our Irish Soda Bread or this Australian Damper Bread
Yes, mushroom steak Diane is fine for gluten-free diets with a few considerations. Such as use a gluten-free vegetable stock or broth, and a gluten-free soy sauce such as Tamari. Also, if you cannot source a vegan Worcestershire sauce this can be replaced with extra Tamari.
More retro & vintage recipes - made vegan
For more family favourite retro and vintage recipes made vegan we have our Vegan Coq Au Vin which features roast cauliflower steaks cooked in a rich mushroom & onion stew. For another vintage breakfast & brunch idea we also love this Vegan Corned 'beef' Hash and for another retro meal with a cream sauce this delicious Vegan 'chicken' Supreme replaces the chicken with butterbeans. For another vintage mushroom recipe we also love this Creamed Mushrooms on Toast recipe especially for lunch as it is quick, easy and tasty.
Our meat-free vintage & retro recipes would be perfect for 1960s & 1970s themed dinner parties but they are also very nice for everyday enjoyment.
Comments
We would love to know how you get on with our vegan steak Diane recipe so do drop us a comment below. All feedback is very much appreciated. Thanks very much. Jacq x
Mahy says
I got a bit hungry after reading your post. Can't wait to give the recipe a try now.
Jacq says
LOL! Reading recipes does that to me also! I end up soooo hungry 🙂
Beth says
Yum! This was such a lovely dinner and so delicious! My hubby and I enjoyed this dinner the other night. Definitely making this again soon!
Jacq says
So glad you both enjoyed the mushroom Diane 🙂
Sandhya says
These mushroom steaks look delicious and this will be great to make for the backyard barbecue. Love the creamy sauce and that will pair so well with the mushrooms.
Jacq says
These mushrooms would be amazing cooked on a BBQ and then topped with the Diane sauce. Think I will do that for our next barbecue. Could even make for a tasty veggie burger served on a bread roll. Thanks so much for the idea 🙂
Meenakshi says
Oh wow, these mushroom stakes look delicious! thanks for the recipe.
Jacq says
Thanks! The mushroom steaks are definitely delicious 🙂
Kechi says
This mushroom steak looks incredibly delicious! WOW. Making it this weekend!
Jacq says
Awesome. Hope you enjoy. These mushroom steak Diane's are perfect to enjoy at the weekend 🙂