Mushroom-Steak Diane Recipe

Cook Time: 10 minutes

King Trumpet Mushrooms with Coconut Milk and Black Lentils

Ingredients:

• 1/2 cup low-sodium vegetable broth
• 2 tablespoons reduced sodium soy sauce
• 2 teaspoons Chinese mustard or Dijon mustard
• 2 teaspoons white miso paste
• 1 pinch crushed red pepper
• 3 large king trumpet mushrooms (about 1 pound)
• 2 tablespoons vegetable oil
• 1 teaspoon vegetable oil
• 1 shallot, minced
• 1/4 cup sake
• 1/2 cup unsweetened coconut milk
• Cooked black lentils, for serving
• 2 teaspoons sliced chives or green onions

Directions:

Step 1: In a small bowl, whisk together the vegetable broth, soy sauce, mustard, miso paste, and red pepper until well combined.

Step 2: Cut the mushrooms in half lengthwise. Score the inside of each mushroom half with shallow diagonal cuts (be sure not to cut all the way through).

Step 3: Heat 2 tablespoons of vegetable oil in a large cast-iron or nonstick skillet over high heat, swirling to coat the bottom. Add the mushroom halves, cut side down, and cook until the bottoms are golden brown, about 3 to 5 minutes. Do not stir during this step.

Step 4: Reduce the heat to medium. Pour half of the broth mixture (about 1/3 cup) into the skillet and cook, covered, until the liquid is mostly absorbed and the mushrooms are fork-tender, about 5 minutes. If the liquid evaporates too quickly and the mushrooms are not yet tender, add 2 tablespoons of water at a time to help them cook.

Step 5: Transfer the cooked mushrooms to a bowl and set them aside. Add the remaining 1 teaspoon of vegetable oil to the skillet, followed by the minced shallot. Cook, stirring constantly, for about 30 seconds.

Step 6: Add the sake to the skillet and bring it to a boil over high heat. Let it cook for about 1 minute, stirring frequently, until the sake is slightly reduced.

Step 7: Pour in the coconut milk, the remaining broth mixture, and any accumulated juices from the mushrooms. Stir well and cook over high heat until the sauce begins to thicken, about 2 minutes.

Step 8: Return the mushrooms to the skillet and reduce the heat to low. Gently simmer for another 2 minutes, until the mushrooms are heated through. If needed, add water 1 tablespoon at a time until the sauce reaches your desired consistency.

Step 9: Serve the mushrooms over a bed of cooked black lentils. Drizzle the sauce over the top and garnish with sliced chives or green onions.

Nutrition Facts (per serving):

• Calories: 422
• Total Fat: 19g (25% Daily Value)
• Saturated Fat: 3g (13% Daily Value)
• Cholesterol: 0mg (0% Daily Value)
• Sodium: 656mg (29% Daily Value)
• Total Carbohydrate: 44g (16% Daily Value)
• Dietary Fiber: 15g (53% Daily Value)
• Total Sugars: 11g
• Protein: 17g (34% Daily Value)
• Vitamin C: 15mg (17% Daily Value)
• Calcium: 66mg (5% Daily Value)
• Iron: 8mg (46% Daily Value)
• Potassium: 1414mg (30% Daily Value)

The Fascinating Story Behind Mushroom-Steak Diane

Mushroom-Steak Diane is a modern, plant-based reinterpretation of the classic Steak Diane, a dish that originated in mid-20th century America and Europe. Originally, Steak Diane was a flambed beef dish often served tableside in upscale restaurants, celebrated for its rich, creamy mustard-and-brandy sauce. The adaptation using king trumpet mushrooms transforms the dish into a vegetarian-friendly option while retaining the luxurious flavors that made the original famous.

Regional Variations and Culinary Influences

Although Steak Diane itself is rooted in American and French fine dining traditions, the mushroom version draws from broader international influences. Incorporating ingredients like miso, sake, and soy sauce reflects a Japanese-inspired umami depth, while coconut milk adds a subtle tropical richness. Different regions may experiment with local mushroom varieties or adjust seasonings, resulting in versions that range from earthy and savory to slightly sweet and aromatic.

What Sets It Apart from Similar Dishes

Unlike traditional mushroom sauts or generic mushroom steaks, Mushroom-Steak Diane is defined by its multilayered sauce that blends miso, mustard, soy, and coconut milk. The careful scoring of king trumpet mushrooms ensures they cook evenly while absorbing the sauce. This technique distinguishes it from other mushroom-based dishes, creating a texture reminiscent of tender beef while delivering a complex, umami-forward flavor profile.

Typical Serving Contexts

Mushroom-Steak Diane is often served as an elegant main course for dinner, either at home for a special occasion or in contemporary vegan restaurants. It pairs beautifully with lentils, rice, or mashed potatoes, and is frequently garnished with fresh herbs like chives or green onions to enhance both visual appeal and flavor. In fine dining settings, it may be accompanied by a light, crisp wine or sake to complement the richness of the sauce.

Interesting Facts and Culinary Notes

• The dish honors the theatrical tableside preparation of the original Steak Diane, even when adapted for home kitchens.
• King trumpet mushrooms are chosen for their meaty texture, making them an ideal substitute for steak in plant-based adaptations.
• Miso paste not only adds umami but also enriches the sauce with a subtle fermented complexity.
• This recipe is an example of how traditional European cuisine can merge seamlessly with Asian ingredients to create a globally inspired dish.
• The technique of scoring mushrooms, while simple, significantly improves sauce absorption and enhances the eating experience.

By blending history, regional adaptation, and thoughtful technique, Mushroom-Steak Diane demonstrates how a classic dish can evolve while honoring its culinary roots. Its rich, layered flavors and tender texture make it a standout option for both vegetarian and adventurous eaters looking for an elevated dinner experience.

FAQ about Mushroom-Steak Diane Recipe