Mushrooms Diane
Elevate your vegetarian repertoire with this indulgent recipe for Mushrooms Diane, a luxurious twist on the classic steakhouse favorite. Tender button or cremini mushrooms are caramelized to golden perfection, then coated in a rich and creamy sauce infused with the bold flavors of cognac, Worcestershire sauce, and aromatic herbs. A quick flame-kissed flambé adds depth, while fresh parsley and thyme bring brightness to every bite. Ready in just 30 minutes, this sophisticated dish is perfect as a main course over mashed potatoes or rice, or as a decadent side alongside crusty bread. Ideal for weeknight dinners or elegant entertaining, Mushrooms Diane is a must-try for mushroom lovers!
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Recipe Information
Ingredients
- 500 grams Button or cremini mushrooms
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 large Shallot, finely chopped
- 2 tablespoons Cognac or brandy
- 1 teaspoon Worcestershire sauce
- 100 milliliters Vegetable broth
- 4 tablespoons Heavy cream
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Clean the mushrooms with a damp paper towel or gently rinse them and pat dry. Slice them into thick pieces.
In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil.
Add the sliced mushrooms to the skillet in a single layer. Cook undisturbed for 3-4 minutes on one side, then stir and cook for another 3-4 minutes until they are golden brown and softened. Remove the mushrooms from the skillet and set aside.
Add the remaining 1 tablespoon of butter to the skillet. Once melted, add the minced garlic and chopped shallot. Sauté for 1-2 minutes until fragrant and softened.
Carefully pour in the cognac or brandy. If safe to do so, tilt the pan slightly to ignite the alcohol, allowing it to burn off, or simply let it simmer for 30 seconds to a minute.
Stir in the Worcestershire sauce, vegetable broth, and heavy cream. Simmer the mixture for 2-3 minutes, allowing it to reduce slightly and thicken.
Return the cooked mushrooms to the skillet, stirring to coat them in the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld.
Sprinkle in the fresh parsley, thyme leaves, salt, and black pepper. Stir well and taste, adjusting seasoning if needed.
Serve immediately, garnished with additional parsley if desired, and pair with a side of crusty bread, mashed potatoes, or rice.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 333 mg | 14% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
