Description
Lentil Mushroom Stroganoff is a hearty and comforting vegetarian dish that combines sautéed mushrooms, onions, and tender brown lentils in a creamy, tangy sauce enriched with sour cream and Dijon mustard. Perfectly seasoned and thickened with a flour slurry, this dish offers a rich texture and deep flavors. It can be served over mashed potatoes, pasta, or rice for a satisfying meal that’s both nutritious and delicious.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 1 lb (450g) mushrooms, sliced
- 2 cloves garlic, chopped
- Fresh parsley, chopped (for garnish)
Oils and Fats
- 1.5 tbsp olive oil
- 1 tbsp butter
- 1/2 cup sour cream (or vegan sour cream)
Seasonings and Condiments
- 1 tsp salt, divided
- 1/4 tsp black pepper
- 2 tsp Dijon mustard
Liquids and Thickening Agents
- 1.5 cups vegetable stock
- 1.5 tbsp flour (use gluten-free flour if needed)
- 2-3 tbsp water or stock (for slurry)
Protein
- 1.5 cups cooked brown lentils (canned or pre-cooked)
Instructions
- Sauté Onions: Heat olive oil in a deep pan over medium heat. Add the chopped onion and 1/2 tsp salt. Cook for 5-6 minutes until the onions are soft and golden brown, releasing a sweet aroma.
- Cook Mushrooms: In a separate pan, melt butter over medium-high heat. Add sliced mushrooms and the remaining 1/2 tsp salt. Sauté for 5-6 minutes until the mushrooms are nicely browned and their moisture evaporates.
- Combine & Season: Add the sautéed mushrooms to the onions in the deep pan. Stir in chopped garlic, Dijon mustard, and black pepper. Pour in the vegetable stock and allow the mixture to simmer gently for 5 minutes to meld the flavors.
- Prepare Slurry: In a small bowl, whisk together the flour and 2-3 tablespoons of water or vegetable stock until the mixture is smooth and free of lumps. This will be used to thicken the sauce.
- Thicken Sauce: Stir the cooked brown lentils into the pan with the mushroom mixture. Gradually add the flour slurry while stirring continuously to avoid lumps. Allow the sauce to simmer until it thickens to a creamy consistency.
- Add Sour Cream: Reduce the heat to low and gently stir in the sour cream until fully incorporated. Taste and adjust seasoning if needed to balance flavor and creaminess.
- Serve: Remove from heat, garnish with freshly chopped parsley, and serve hot over mashed potatoes, pasta, or rice for a complete and satisfying meal.
Notes
- Use gluten-free flour to make this recipe gluten-free if needed.
- For a vegan option, substitute butter with a plant-based alternative and use vegan sour cream.
- Brown lentils can be canned or pre-cooked at home; just make sure they are tender but not mushy.
- The dish pairs beautifully with mashed potatoes, buttered noodles, or steamed rice.
- Adjust salt and pepper according to taste preferences.
