Mushroom-Steak Diane Recipe

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)

https://cookguide.org/recipes-dinner/recipe-2164/mushroom-steak-diane-recipe