Description
Lentil Mushroom Stroganoff is a hearty and comforting vegetarian dish combining earthy mushrooms and protein-rich lentils in a creamy, flavorful sauce. Perfect for an easy weeknight dinner, this recipe delivers rich taste and satisfying texture without meat, making it a wholesome choice for vegetarians and mushroom lovers alike.
Ingredients
Scale
Main Ingredients
- 1.5 tbsp olive oil
- 1 medium onion, finely chopped
- 1 tsp salt, divided
- 1 lb (450g) mushrooms, sliced
- 1 tbsp butter
- 2 cloves garlic, chopped
- 2 tsp Dijon mustard
- 1/4 tsp black pepper
- 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)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Onions: Heat olive oil in a deep pan over medium heat. Add the finely chopped onion and half a teaspoon of salt. Cook for 5-6 minutes until the onions turn golden brown and soft, which helps develop a sweet, savory flavor base.
- Cook Mushrooms: In a separate pan, melt butter over medium-high heat. Add the sliced mushrooms along with the remaining salt. Sauté the mushrooms for 5-6 minutes until they are browned and have released their moisture, deepening their earthy flavor.
- Combine & Season: Add the cooked mushrooms to the pan with the sautéed onions. Stir in the chopped garlic, Dijon mustard, and black pepper. Pour in the vegetable stock and bring to a simmer. Let it cook gently for 5 minutes to allow the flavors to meld.
- Prepare Slurry: In a small bowl, whisk together the flour and 2-3 tablespoons of water or vegetable stock until smooth, forming a slurry that will be used to thicken the sauce evenly.
- Thicken Sauce: Stir the cooked lentils into the mushroom and onion mixture. Gradually add the slurry to the pan, stirring continuously. Continue cooking until the sauce thickens to a creamy consistency.
- Add Sour Cream: Reduce the heat to low. Stir in the sour cream thoroughly until it is fully blended into the sauce. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Garnish the lentil mushroom stroganoff with fresh chopped parsley. Serve hot over mashed potatoes, pasta, or rice for a satisfying, comforting meal.
Notes
- You can use vegan sour cream for a dairy-free version.
- For gluten-free diets, substitute the flour with a gluten-free alternative.
- Feel free to add herbs like thyme or smoked paprika for additional flavor.
- This dish keeps well and tastes great the next day, making it good for meal prep.
- Adjust the consistency of the sauce by adding more vegetable stock if it becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian, European-inspired
