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About the Recipe: Classic dishes like “Steak Diane” were amazingly delicious. After World War II, people began to go out to eat more regularly. Steak Diane became a popular entrée to order in fancy gourmet restaurants, where waiters prepared it at tableside with an elegant flair. This recipe captures the same classic flavor but lightens it with a vegetarian twist of mushroom steaks. It’s a perfect way to have a celebration dinner.
Cook’s Note: For a variation, add some tarragon or thyme to the sauce We serve this dish with mixed mashed vegetables and sweet and sour cabbage. Mushrooms can be different sizes so make sure that two mushrooms will fit in your pan. If the pan is too small, cook one mushroom at a time. We used enhanced broth, but any good quality beef or vegetable broth can be used. You might want to add the mustard and wine white to your broth.
To Serve: Remove mushrooms from pan; pour part of the gravy over serving platter; top with warm mushroom steaks; drizzle with remaining gravy and sprinkled minced parsley over the mushroom steaks as desired.
Serves: 2
Mashed Veggie Trio
About the Recipe: Mashing the parsnips, carrots, and red skinned potatoes blends the best of the vegetable world together. It’s simple and delicious. You can make them ahead, reheat, and even serve them later.
The parsnips add a light sweetness to the dotted golden mashed potatoes that are speckled with flecks of carrots. Make it fluffy smooth or a little chunky. What a wonderful comfort food!
To Serve: Spoon into medium serving bowl. If preparing ahead of time, cover with foil; place in warming drawer or warming bath until serving.
Serves: 2 to 4
pdf for Copy of Recipe – Elegant Mushroom Steak Diane
pdf for Copy of Recipe – Mashed Veggie Trio
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