• 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.