Lentil Mushroom Stroganoff: A Hearty Vegetarian Delight Recipe
Lentil Mushroom Stroganoff is a hearty and comforting vegetarian dish that combines earthy mushrooms and protein-rich lentils in a creamy, tangy sauce. Perfect served over mashed potatoes, pasta, or rice, this stroganoff offers a nutritious and satisfying meal with a rich flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian, European-inspired
- Diet: Vegetarian
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
- ¼ 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)
- ½ cup sour cream (or vegan sour cream)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Onions: Heat the olive oil in a deep pan over medium heat. Add the chopped onion and half a teaspoon of salt. Cook the onions for 5-6 minutes until they turn golden brown and fragrant.
- Cook Mushrooms: In a separate pan, melt the butter over medium-high heat. Add the sliced mushrooms and the remaining half teaspoon of salt. Sauté the mushrooms for 5-6 minutes, stirring occasionally, until they are browned and tender.
- Combine & Season: Transfer the cooked mushrooms to the pan with the onions. Add the chopped garlic, Dijon mustard, and black pepper. Stir everything together, then pour in the vegetable stock. Bring the mixture to a simmer and let it cook gently for 5 minutes to meld the flavors.
- Prepare Slurry: In a small bowl, mix the flour with water or vegetable stock to create a smooth slurry. This will help thicken the sauce without lumps.
- Thicken Sauce: Stir the cooked brown lentils into the pan with the onion and mushroom mixture. Gradually add the slurry while continuously stirring to prevent clumping. Continue to cook until the sauce thickens to a creamy consistency.
- Add Sour Cream: Lower the heat to low, then stir in the sour cream until fully blended into the sauce. Taste and adjust seasoning with salt or pepper if needed.
- Serve: Garnish with freshly chopped parsley and serve the lentil mushroom stroganoff hot over mashed potatoes, pasta, or rice for a filling and flavorful meal.
Notes
- Use gluten-free flour to make the recipe gluten-free.
- Swap sour cream for vegan sour cream to make the dish dairy-free and vegan-friendly.
- Brown or green lentils both work well, but cooked lentils add the best texture.
- For added richness, you can stir in a splash of white wine when adding the stock.
- Serve with crusty bread for a complete meal.
Keywords: Lentil stroganoff, Mushroom stroganoff, Vegetarian dinner, Hearty vegetarian recipes, Meatless stroganoff
