Description
Lentil Mushroom Stroganoff is a hearty and comforting vegetarian dish packed with earthy mushrooms and nutritious brown lentils simmered in a creamy, tangy sauce enriched with sour cream and Dijon mustard. Perfect served over mashed potatoes, pasta, or rice, this recipe delivers rich flavors and satisfying textures, making it a wholesome meal for any day of the week.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 1 lb (450g) mushrooms, sliced
- 2 cloves garlic, chopped
- Fresh parsley, chopped (for garnish)
Oils & Fats
- 1.5 tbsp olive oil
- 1 tbsp butter
Seasonings & Condiments
- 1 tsp salt, divided
- 1/4 tsp black pepper
- 2 tsp Dijon mustard
Liquids & Others
- 1.5 cups vegetable stock
- 1.5 tbsp flour (use gluten-free flour if needed)
- 2-3 tbsp water or stock (for slurry)
- 1.5 cups cooked brown lentils (canned or pre-cooked)
- 1/2 cup sour cream (or vegan sour cream)
Instructions
- Sauté Onions – Heat olive oil in a deep pan over medium heat. Add the chopped onion and 1/2 teaspoon salt. Cook for 5 to 6 minutes until the onions become golden brown and translucent, which develops their natural sweetness.
- Cook Mushrooms – In a separate pan, melt butter over medium-high heat. Add the sliced mushrooms along with the remaining 1/2 teaspoon salt. Sauté for 5 to 6 minutes until the mushrooms are browned and have released their moisture, intensifying their umami flavor.
- Combine & Season – Transfer the cooked mushrooms to the pan with onions. Stir in chopped garlic, Dijon mustard, and black pepper. Pour in the vegetable stock and bring the mixture to a simmer. Let it cook for 5 minutes to meld the flavors together.
- Prepare Slurry – In a small bowl, whisk together the flour with 2 to 3 tablespoons of water or vegetable stock until you get a smooth, lump-free paste. This slurry will help thicken the sauce.
- Thicken Sauce – Stir the cooked brown lentils into the pan. Gradually add the slurry while constantly stirring to prevent lumps. Continue cooking and stirring until the sauce thickens to a creamy consistency.
- Add Sour Cream – Lower the heat to low and stir in the sour cream gently until fully incorporated. Taste and adjust seasoning if needed, ensuring the stroganoff is creamy and flavorful.
- Serve – Garnish with freshly chopped parsley. Serve the lentil mushroom stroganoff hot over a bed of mashed potatoes, cooked pasta, or rice for a fulfilling meal.
Notes
- Use gluten-free flour for the slurry to make the dish gluten-free if required.
- Substitute vegan sour cream to make the dish dairy-free and suitable for vegans.
- Pre-cooked or canned lentils save cooking time without compromising flavor.
- Serve immediately for best texture; leftovers can be refrigerated for up to 3 days.
- This dish pairs well with mashed potatoes, noodles, or steamed rice for a complete meal.
