Print

Lentil Mushroom Stroganoff: A Hearty Vegetarian Delight Recipe

Lentil Mushroom Stroganoff: A Hearty Vegetarian Delight Recipe
Print Recipe

★★★★★

5.3 from 6 reviews

This Lentil Mushroom Stroganoff is a hearty vegetarian dish that combines earthy mushrooms and protein-rich lentils in a creamy, tangy sauce. Perfect for a comforting dinner, it’s easy to prepare and can be served over mashed potatoes, pasta, or rice for a satisfying meal.

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

  1. Sauté Onions: Heat olive oil in a deep pan over medium heat. Add the finely chopped onion and 1/2 tsp salt. Cook for 5-6 minutes, stirring occasionally, until the onions turn golden brown and fragrant.
  2. Cook Mushrooms: In a separate pan, melt the butter over medium-high heat. Add the sliced mushrooms and the remaining 1/2 tsp salt. Sauté for 5-6 minutes until the mushrooms are nicely browned and their moisture has evaporated.
  3. Combine & Season: Transfer the cooked mushrooms into the pan with the onions. Stir in the chopped garlic, Dijon mustard, and black pepper. Pour in the vegetable stock and bring the mixture to a simmer. Let it cook for about 5 minutes to marry the flavors.
  4. Prepare Slurry: In a small bowl, whisk together the flour with 2-3 tablespoons of water or more vegetable stock until you get a smooth, lump-free mixture that will help thicken the sauce.
  5. Thicken Sauce: Stir the cooked brown lentils into the pan with the onion and mushroom mixture. Slowly pour in the slurry while stirring continuously to avoid lumps. Continue to cook, stirring often, until the sauce thickens to a rich, creamy consistency.
  6. Add Sour Cream: Reduce the heat to low and gently stir in the sour cream until fully incorporated. Taste and adjust seasoning with extra salt or pepper if needed.
  7. Serve: Garnish the stroganoff with freshly chopped parsley. Serve hot over mashed potatoes, pasta, or rice for a delicious and wholesome meal.

Notes

  • Use gluten-free flour if you require a gluten-free dish.
  • Vegan sour cream options are available to make the recipe fully vegan.
  • Cook lentils ahead of time or use canned lentils to save prep time.
  • For extra richness, add a splash of white wine with the vegetable stock.
  • Fresh parsley not only adds color but brightens the flavor of the dish.

Nutrition

Keywords: lentil stroganoff, vegetarian mushroom stroganoff, creamy mushroom lentil stew, meatless stroganoff, hearty vegetarian dinner

Find it online: https://platedbyemma.com/lentil-mushroom-stroganoff-a-hearty-vegetarian-delight-recipe/