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Portobello Steak Diane

Portobello Steak Diane

This Portobello Steak Diane is a veggie-forward riff on the classic steak dish. It features marinated portobello mushrooms seared and roasted to perfection dressed in a rich cognac and cream pan sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 2 cloves garlic minced
  • 2 tbsp Dijon mustard divided
  • ½ lemon juiced
  • Fresh ground pepper
  • 4 portobello mushrooms
  • 1 tbsp neutral oil I used canola
  • 2 shallots diced
  • ¼ cup cognac
  • ½ cup vegetable stock
  • 1 tbsp tomato paste heaping
  • 1 tbsp Worcestershire sauce or soy sauce **
  • ⅓ cup heavy cream
  • 2 tbsp butter
  • ¼ cup chives finely chopped

Equipment

  • 1 Large Cast Iron Skillet

Method
 

  1. Pour olive oil and soy sauce into a small bowl. Add the garlic, Dijon mustard, lemon juice, and fresh ground pepper. Whisk to combine.
    ¼ cup olive oil, ¼ cup soy sauce, 2 cloves garlic, 2 tbsp Dijon mustard, ½ lemon, Fresh ground pepper
  2. Place the mushrooms in a freezer bag or a large shallow dish. Pour the soy sauce mixture over top and toss to coat. Transfer the mushrooms to the fridge and marinate for 30 minutes.
    4 portobello mushrooms
  3. Preheat the oven to 400°F. Heat neutral oil in a large cast iron skillet over medium-high heat. Once the oil is shimmering, add the mushrooms to the pan. Sear the mushrooms on both sides. Transfer the pan to the oven and roast for 15 minutes. Flip the mushrooms and roast for 15 minutes more.
    1 tbsp neutral oil
  4. Take the skillet out of the oven and transfer the mushrooms to a plate and set them aside. Place the skillet over medium heat. Add the shallots and saute until softened.
    2 shallots
  5. Deglaze the pan with the cognac and stir until reduced to half. Pour in the veggie stock and add the tomato paste, and Worcestershire or soy sauce. Simmer once again until reduced by half, this should take 2-3 minutes.
    ¼ cup cognac, ½ cup vegetable stock, 1 tbsp tomato paste, 1 tbsp Worcestershire sauce or soy sauce **
  6. Add the cream to the skillet and simmer for another 2 minutes then add the butter. Stir until the butter melts. Take the sauce off of the heat.
    ⅓ cup heavy cream, 2 tbsp butter
  7. Place two mushrooms on a plate and spoon the sauce over top. Repeat with the remaining mushrooms. Garnish with fresh chives and serve immediately.
    ¼ cup chives

Notes

** If you are vegetarian swap the Worcestershire sauce for vegan Worcestershire sauce. If you can't find the vegan version, use soy sauce. It works in a pinch.