Mushroom Steak Diane is a savory, rich dish combining tender mushrooms with a flavorful, velvety sauce. This recipe makes the classic Steak Diane even better by using king trumpet mushrooms and plant-based alternatives. Perfect for both vegans and meat lovers alike, this meal delivers the satisfying umami flavors of a hearty vegan dish. Whether you’re planning a fancy dinner or looking for comfort food, Mushroom Steak Diane fits every occasion, making it an unforgettable, mouth-watering experience.
Introduction
Mushroom Steak Diane is a modern twist on the beloved Steak Diane, featuring mushrooms as the star of the dish. With the rise in popularity of plant-based meals, this vegan mushroom steak offers the same savory, rich flavors found in traditional steak recipes. Mushroom Steak Diane brings together the depth of umami flavors from ingredients like soy sauce and miso paste, creating a delightful, hearty vegan meal. This vegan mushroom steak is perfect for both vegans and non-vegans looking to enjoy a satisfying, meatless dish with all the richness of its original counterpart.
King trumpet mushrooms, known for their firm texture and ability to soak up flavor, are often used in this dish to replicate the heartiness of a steak. When cooked properly in a skillet, they develop a savory, golden-brown crust that’s a joy to bite into. Moreover, the creamy coconut cream sauce and miso mustard sauce provide an exquisite flavor profile, with a combination of rich, salty, and slightly sweet undertones that elevate the entire meal. You’re in for a treat, whether you’re an experienced cook or just starting out in the kitchen!
Chef Olivia’s Notes
When I make Mushroom Steak Diane, I always ensure to take my time when preparing the mushrooms. King trumpet mushrooms are perfect for this dish because they give that chewy, meaty texture that many vegan recipes sometimes lack. If you’re like me and love your sauces with a bold, tangy taste, don’t be afraid to go heavier on the miso paste and mustard in the sauce. The savory depth this adds makes all the difference.
Another tip is to balance your flavors—the creamy coconut milk pairs wonderfully with the umami-heavy miso and soy sauce, but you can always add a splash of lemon juice to brighten it up if you feel the sauce is too rich. This recipe is meant to be flexible. If you don’t have access to king trumpet mushrooms, any meaty mushroom variety, such as portobello, will still work great.
History of the Recipe
Steak Diane is a dish that dates back to the mid-20th century, named after Diana, the Roman goddess of hunting. It was typically made tableside at fancy restaurants and featured a steak cooked with a rich sauce made of butter, mustard, brandy, and Worcestershire sauce. Over time, chefs have adapted the recipe to suit modern tastes, and the vegan version, Mushroom Steak Diane, has become a popular alternative.
This vegan mushroom steak is perfect for those who want to experience the classic flavors without any meat. By substituting steak with mushrooms, the dish remains just as flavorful, thanks to the umami-packed ingredients like miso, soy sauce, and coconut milk, which help recreate the same richness of the original dish. The inclusion of hearty mushrooms offers a new take on this recipe, making it a perfect vegan comfort food. This updated version is all about retaining the original’s elegance, while introducing plant-based ingredients that appeal to modern-day diners.
Ingredients
To make Mushroom Steak Diane, you will need the following ingredients:
- 4 king trumpet mushrooms, sliced lengthwise
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1/2 cup coconut milk
- 1/4 cup lentils, cooked (optional for added texture)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Substitutions and Customizations:
If you don’t have coconut milk, you can use almond or oat cream for the sauce. Likewise, if miso paste isn’t available, you can use a small amount of nutritional yeast for added flavor.
Extras for Serving
The key to a good Mushroom Steak Diane is its presentation. This dish pairs wonderfully with mashed potatoes, sautéed greens, or roasted vegetables. To really impress your guests, garnish with fresh parsley and add a sprinkle of sea salt just before serving.
Additionally, you can serve the mushroom steak over a bed of lentils or quinoa for a more protein-rich meal. Likewise, adding crispy onions or grilled asparagus on the side elevates the dish, making it ideal for a fancy dinner or a casual weekend meal.
Preparation Steps
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Instructions
- Sauté the Mushrooms: Start by heating olive oil in a skillet over medium-high heat. Add the sliced king trumpet mushrooms, letting them sear on each side until golden brown. This should take about 3-4 minutes per side. Remove them from the skillet and set aside.
- Prepare the Sauce: In the same skillet, reduce the heat to medium and add minced garlic and chopped shallots. Cook for about 2 minutes until fragrant. Stir in soy sauce, miso paste, and mustard, ensuring everything is well-combined. Add coconut milk and let the sauce simmer for another 5 minutes until it thickens slightly.
- Combine & Serve: Return the seared mushrooms to the skillet, letting them simmer in the sauce for another 2-3 minutes. Add fresh parsley and season with salt and pepper to taste. Serve the mushroom steaks with your choice of sides and extra sauce drizzled on top.
Notes
For a heartier texture, you can incorporate lentils directly into the dish by sautéing them with the mushrooms. If you want to bring an extra punch to the sauce, add a teaspoon of smoked paprika for a smoky undertone. To store leftovers, place them in an airtight container and refrigerate for up to 3 days. When reheating, add a splash of water or coconut milk to keep the sauce from drying out.
Variations
Mushroom Steak Diane is a versatile recipe that can easily be adjusted to fit your preferences. For instance, you can swap out king trumpet mushrooms for portobello mushrooms or even use a mix of wild mushrooms for added texture. If you prefer a tangier sauce, consider adding a splash of balsamic vinegar or lemon juice to the mix. For those who want a less creamy version, you can reduce the amount of coconut milk or substitute it with vegetable broth.
Recipe Category
- Cuisine: Vegan
- Category: Main Dish
- Method: Skillet Cooking
- Servings: 4
- Yield: 4 mushroom steaks
Health Benefits
This vegan Mushroom Steak Diane offers plenty of health benefits. Mushrooms are rich in antioxidants and low in calories, making them a great substitute for meat. Coconut milk, although rich and creamy, provides healthy fats that can support heart health. Lentils, if included, are an excellent source of plant-based protein and fiber, helping you stay full for longer while promoting digestive health.
Nutrition Facts Per Serving
- Calories: 230
- Total Fat: 14g (18%)
- Cholesterol: 0mg (0%)
- Sodium: 320mg (14%)
- Total Carbohydrate: 19g (7%)
- Dietary Fiber: 3g (12%)
- Sugars: 2g
- Protein: 5g
- Vitamin A: 2%
- Vitamin C: 4%
- Iron: 8%
- Potassium: 9%
- Phosphorus: 6%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
Q: Can I make this dish gluten-free?
A: Yes! Simply use tamari instead of soy sauce for a gluten-free version.
Q: What if I can’t find king trumpet mushrooms?
A: You can use portobello mushrooms or any other firm mushroom, such as cremini or shiitake.
Q: How do I store leftovers?
A: Place them in an airtight container and refrigerate. They should keep for up to 3 days.
