4largeflat mushroomsabout 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.
2shallots80g/ 3/4 cup. Fine chopped. Or use a small-medium onion.
4garlic clovesor 2 tsp garlic powder. Fine chopped or minced.
20gramsparsley1/2 cup fine chopped. Plus a little extra for garnish.
1tbspVegan Worcester sauce
2tsptamarior light soya sauce
1tspEnglish mustardor Dijon mustard
190mlplant-based single creamI used Alpro soya single cream
250mlvegetable stock1 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.