Description
This Lentil Mushroom Stroganoff is a hearty and comforting vegetarian dish that features sautéed mushrooms and onions simmered in a creamy sauce made with vegetable stock, Dijon mustard, and sour cream. Cooked brown lentils add protein and texture, making it a satisfying meal perfect for a cozy dinner. The recipe is simple, flavorful, and can be served over mashed potatoes, pasta, or rice for a complete meal.
Ingredients
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 of the salt (1/2 tsp). Cook for 5-6 minutes, stirring occasionally, until the onions turn golden brown and soft.
- Cook Mushrooms: In a separate pan, melt the butter over medium-high heat. Add the sliced mushrooms along with the remaining salt (1/2 tsp). Sauté the mushrooms for 5-6 minutes until they are browned and any liquid has evaporated.
- Combine & Season: Transfer the cooked mushrooms to 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 gently for about 5 minutes to develop the flavors.
- Prepare Slurry: In a small bowl, mix the flour with 2 to 3 tablespoons of water or vegetable stock to create a smooth slurry without lumps.
- Thicken Sauce: Stir the cooked brown lentils into the pan with the mushroom and onion mixture. Then slowly add the slurry while stirring continuously to prevent lumps. Continue cooking until the sauce thickens to a creamy consistency.
- Add Sour Cream: Reduce the heat to low and gently stir in the sour cream until fully blended into the sauce. Taste and adjust seasoning if necessary.
- Serve: Garnish the stroganoff with freshly chopped parsley. Serve hot over mashed potatoes, pasta, or rice for a delicious, comforting meal.
Notes
- For a vegan option, substitute butter with plant-based margarine and use vegan sour cream.
- Use gluten-free flour to make the dish gluten-free.
- Make sure to cook the mushrooms thoroughly to bring out their flavor and avoid sogginess.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust the thickness of the sauce by adding more or less slurry depending on your preference.
