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.
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 Or Mothers Day Meal
This year Fathers Day is held on Sunday 19th June 2022 (UK, US and Canada), and on Sunday 4th September 2022 (Australia and New Zealand).
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.
Although mushroom steak Diane would be just as delicious for a Mother's Day brunch or simply for an everyday treat. In the UK Mothering Sunday is on the 27th March 2022 and on the 8th May 2022 in the US, Canada, Australia and New Zealand.
How To Easily Prepare Vegan Mushroom Steak Diane
Vegan Mushroom Steak Diane Recipe Notes
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.
With a few considerations steak Diane is perfect for gluten-free diets.
Simply check that your veggie stock is gluten-free and that tamari soy sauce is selected over regular soy sauce as tamari is usually gluten-free.
Also check that your vegan Worcester sauce is gluten-free or replace it with two extra teaspoons of tamari.
Lastly do check all your ingredients packaging to be sure all ingredients are gluten-free.
More delicious, quick and easy vegan meal ideas
Vegan Mushroom Steak Diane (Creamy Sauce)
- Non-stick sauté pan/ skillet/deep fry pan with lid.
- 4 large flat mushrooms The label on my mushrooms stated 'British Flat Mushrooms' which are similar to Portobello mushrooms. Alternatively use any large mushroom or the equivalent in weight of a smaller type of mushroom.
- 2 whole shallots Fine chopped. Or use a small-medium onion.
- 4 whole garlic cloves or 2 teaspoons garlic powder. Fine chopped or minced.
- 20 grams parsley ½ cup fine chopped. Plus a little extra for garnish.
- 1 tablespoon Vegan Worcester sauce or replace with an extra tablespoon of soy sauce
- 2 teaspoon tamari soy sauce or regular soya sauce
- 1 teaspoon English mustard or Dijon mustard
- 190 millilitre vegan cream such as Alpro soya single cream
- 250 millilitre vegetable stock 1 cup. plus extra if required
- Add the shallots and garlic to the pan. Pour in 125ml/½ cup 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 ¼ cup of veggie stock if required to avoid the mushrooms sticking.
- Pour in 125ml/½ cup of veggie stock, 1 tablespoon vegan Worcester sauce, 2 teaspoons tamari and 1 teaspoon mustard.Stir.Simmer for 5 minutes.Spoon some of the sauce over the mushrooms.
- Throw in the chopped parsley and vegan 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. If too thick thin down slightly with a small splash of extra stock or cream.Serve sprinkled with a little more parsley.Cracked pepper is tasty addition but do taste the sauce before adding salt as it may be salty enough.
- 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, 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.