Vegan Mushroom Steak Diane is a vegan steak meal which is based on the retro dish Steak Diane. Mushroom Steak Diane features juicy, meaty, flat or Portobello mushrooms cooked within the best vegan cream sauce. Alternatively, the Steak Diane sauce can be prepared separately and used as the best vegan steak sauce to pour over cauliflower steaks or shop-bought vegan steaks or burgers.
2shallotsFine chopped, or use a small-medium onion.
4garlic clovesor 2 teaspoons garlic powder. Fine chopped or minced.
Steak Diane:
4largeflat mushroomsThe label on our 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.
1tablespoonVegan Worcester sauceor replace with an extra tablespoon of soy sauce
2teaspoonsoy sauce[or tamari if requiring gluten-free]
1teaspoonEnglish mustard[or Dijon mustard]
125millilitrevegetable stock[broth]
20gramsparsley½ cup fine chopped. Plus a little extra for garnish.
190millilitrevegan creamsuch as Alpro soya single cream or Oatley oat cream
Instructions
Add the shallots and garlic to a non-stick pan and pour in the vegetable stock and over a medium heat bring the stock to a simmer.
Next add the mushrooms closed cap side down.Add a lid to the pan and cook for 5 minutes.
4 large flat mushrooms
Remove the lid and flip the mushrooms over and cook for another 5 minutes.
Add an extra 60ml or ¼ cup of vegetable stock if required to avoid the mushrooms sticking.
Pour in more vegetable stock, vegan Worcester sauce, soy sauce, and mustard.Give it a stir and simmer for 5 minutes, spooning the sauce over the mushrooms a few times.
Next, add half the chopped parsley and the vegan cream stirring them through the sauce. Cook for another 3 minutes.
20 grams parsley, 190 millilitre vegan cream
Flip the mushrooms over and stew 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 s 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 vegan 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.
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, but if you have to freeze I would advice to freeze for up to 1 month.
To reheat, add to a non-stick skillet or fry pan and gently reheat until piping hot. Extra vegan cream or vegetable broth 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.
Try sprinkling some vegan grated cheese over leftovers and grilling until heated through and the cheese melted.