Description
A rich and comforting vegetarian Lentil Mushroom Stroganoff featuring sautéed onions and mushrooms in a creamy, tangy sauce thickened with a flour slurry. This hearty dish is perfect served over mashed potatoes, pasta, or rice, making it a delightful meat-free alternative that’s satisfying and packed with flavor.
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
- 2 tsp Dijon mustard
- 1/4 tsp black pepper
Liquids and Stocks
- 1.5 cups vegetable stock
- 2-3 tbsp water or stock (for slurry)
Dry Ingredients
- 1.5 tbsp flour (use gluten-free flour if needed)
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 finely chopped onion and half a teaspoon of salt. Cook for 5-6 minutes, stirring occasionally, until the onions turn golden brown and fragrant.
- Cook Mushrooms: In a separate pan, melt the butter over medium-high heat. Add the sliced mushrooms along with the remaining salt. Sauté for 5-6 minutes until the mushrooms are nicely browned and their moisture 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 for about 5 minutes to meld the flavors.
- Prepare Slurry: In a small bowl, whisk together the flour with 2-3 tablespoons of water or vegetable stock until you have a smooth, lump-free slurry.
- Thicken Sauce: Stir the cooked brown lentils into the onion and mushroom mixture. Gradually add the prepared slurry to the pan while stirring continuously to prevent lumps. Allow the sauce to thicken and become creamy.
- Add Sour Cream: Reduce the heat to low. Stir in the sour cream until fully incorporated into the sauce, creating a rich and velvety texture. Taste and adjust seasoning if necessary.
- Serve: Garnish the stroganoff with freshly chopped parsley. Serve hot over mashed potatoes, pasta, or rice for a hearty and satisfying meal.
Notes
- Use gluten-free flour for the slurry to make this dish gluten-free if needed.
- For a vegan version, substitute butter with olive oil and use vegan sour cream.
- If using canned lentils, rinse them well before adding to the dish.
- Adjust seasoning to taste, especially salt and pepper.
- This dish pairs beautifully with creamy mashed potatoes, buttered noodles, or steamed rice.
