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Lentil Mushroom Stroganoff: A Hearty Vegetarian Delight Recipe

Lentil Mushroom Stroganoff: A Hearty Vegetarian Delight Recipe
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★★★★★

5.1 from 17 reviews

This Lentil Mushroom Stroganoff is a hearty, comforting vegetarian dish rich in flavors and textures. Featuring earthy mushrooms, tender brown lentils, and a creamy, tangy sauce, it offers a satisfying alternative to the classic stroganoff. Perfect for a nutritious weeknight dinner, it pairs beautifully with mashed potatoes, pasta, or rice.

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)

Liquids and Stocks

  • 1.5 cups vegetable stock

Seasonings and Extras

  • 1 tsp salt, divided
  • 2 tsp Dijon mustard
  • 1/4 tsp black pepper
  • 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)

Instructions

  1. Sauté Onions: Heat olive oil in a deep pan over medium heat. Add the finely chopped onion along with 1/2 teaspoon of salt. Cook, stirring occasionally, for 5 to 6 minutes or until the onions turn golden brown and soft, releasing their sweetness.
  2. Cook Mushrooms: In a separate pan, melt the butter over medium-high heat. Add the sliced mushrooms and the remaining 1/2 teaspoon salt. Sauté for 5 to 6 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
  3. Combine & Season: Transfer the cooked mushrooms to the pan with onions. Stir in the chopped garlic, Dijon mustard, and black pepper. Pour in the vegetable stock and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld.
  4. Prepare Slurry: In a small bowl, mix the flour with 2 to 3 tablespoons of water or vegetable stock, stirring until the mixture is smooth and free of lumps. This slurry will help thicken the sauce later on.
  5. Thicken Sauce: Stir the cooked brown lentils into the pan. Slowly pour in the flour slurry while stirring continuously to avoid lumps. Continue to cook the sauce over medium heat until it thickens to a creamy consistency, about 3 to 5 minutes.
  6. Add Sour Cream: Reduce the heat to low and gently fold in the sour cream until it is fully blended into the sauce. Taste and adjust seasoning with additional salt or pepper if needed.
  7. Serve: Garnish the stroganoff with freshly chopped parsley. Serve hot over your choice of mashed potatoes, pasta, or rice for a complete and satisfying meal.

Notes

  • For a vegan version, substitute butter with vegan margarine and sour cream with a plant-based alternative.
  • Using gluten-free flour makes this recipe suitable for those with gluten intolerance.
  • Canned lentils can be used to save time; just rinse and drain before adding.
  • Feel free to adjust the amount of sour cream to achieve your preferred creaminess.
  • Best served fresh but leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: lentil mushroom stroganoff, vegetarian stroganoff recipe, healthy mushroom recipes, lentil recipes, comfort food, meatless stroganoff

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