Mushroom-Steak Diane Recipe

With the help of king trumpet mushrooms, the dish that is normally centered around meat is transformed into a vegan dinner. Miso, soy sauce, and coconut milk may impart a depth of flavor that is simmered all day in only a few minutes.

Ingredients

• 1/2 cup of vegetable broth with a reduced sodium content
• 2 teaspoons of soy sauce with a lower sodium content
• a teaspoon of either Dijon mustard or Chinese mustard or both
• 2 tablespoons of miso paste in white color
• 1 milligram of crushed dry red pepper
• (about one pound) three huge king trumpet mushrooms
• 2 teaspoons of oil-based vegetable
• A teaspoon of oil from vegetables
• 1. one shallot, chopped
• 1/4 ounce of sake
• 1/2 cup of coconut milk that is unsweetened:
• served with black lentils that have been cooked
• 2 teaspoons of chives or green onions that have been sliced

Directions

Step 1

A small bowl should be used to combine the following ingredients: broth, soy sauce, mustard, miso paste, and red pepper.

Step 2

Mushrooms should be cut in half and lengthwise. Do not cut all of the way through each mushroom half; instead, make shallow diagonal slices, then score the interior of each mushroom half.

Step 3

In a big skillet made of cast iron or nonstick material, heat two teaspoons of oil over high heat while swirling it around to cover the bottom. Cook the mushrooms with the cut sides down for three to five minutes, without stirring them, until the bottoms are golden brown. Set the temperature to medium. Approximately one-third of the broth mixture should be poured into the pan.

Cook, covered, for approximately five minutes, or until the liquid has been absorbed to a large extent and the mushrooms are soft when pierced with a fork. (Add water as required, two teaspoons at a time, if the liquid evaporates and the mushrooms are not yet soft.) Place mushrooms in a dish and set aside.

Step 4

The shallot and the remaining one teaspoon of oil should be added to the skillet. Cook for thirty seconds over medium heat while swirling the mixture regularly. After adding the sake, bring the mixture to a boil over high heat. Cook, stirring often, for approximately one minute, or until the liquid has somewhat decreased.

The remaining broth combination, coconut milk, and any liquids that have gathered from the mushrooms should be added. The sauce should be cooked over high heat for approximately two minutes, or until it begins to thicken.

Step 5

Place mushrooms back into the skillet. Turn the heat down to a low setting. Maintain a low simmer for around two minutes, adding water as required, one tablespoon at a time, until the sauce achieves the desired consistency. This will ensure that the mushrooms are well heated.

Step 6

On top of the lentils, serve the mushrooms, then finish with the sauce and chives.

Nutrition Value