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Lentil Mushroom Stroganoff: A Hearty Vegetarian Delight Recipe

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

4.8 from 15 reviews

Lentil Mushroom Stroganoff is a hearty and comforting vegetarian dish that combines earthy mushrooms, protein-rich lentils, and a creamy sauce infused with Dijon mustard and garlic. Perfect as a filling meal, this stroganoff is ideal for those seeking a delicious meat-free alternative that pairs beautifully with mashed potatoes, pasta, or rice.

Ingredients

Scale

Vegetables & Aromatics

  • 1 medium onion, finely chopped
  • 1 lb (450g) mushrooms, sliced
  • 2 cloves garlic, chopped
  • Fresh parsley, chopped (for garnish)

Liquids & Dairy

  • 1.5 cups vegetable stock
  • ½ cup sour cream (or vegan sour cream)

Pantry & Staples

  • 1.5 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp salt, divided
  • 2 tsp Dijon mustard
  • ¼ 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 and add the finely chopped onion along with ½ teaspoon of salt. Cook gently for 5-6 minutes until the onions become golden brown and fragrant.
  2. Cook Mushrooms: In a separate pan, melt the butter over medium-high heat. Add the sliced mushrooms and the remaining ½ teaspoon of salt. Sauté for 5-6 minutes until the mushrooms are browned and their moisture has evaporated.
  3. 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 let the mixture simmer gently for 5 minutes to develop flavor.
  4. Prepare Slurry: In a small bowl, whisk together the flour with the water or vegetable stock until the mixture is smooth and free of lumps—this slurry will thicken the sauce.
  5. Thicken Sauce: Stir in the cooked brown lentils to the mushroom mixture. Slowly pour in the slurry while continuously stirring to prevent lumps. Allow the sauce to thicken and become creamy over low to medium heat.
  6. Add Sour Cream: Lower the heat to low and mix in the sour cream until fully incorporated, creating a rich and velvety 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 satisfying meal.

Notes

  • Use gluten-free flour to make this recipe gluten free.
  • Vegan sour cream can be substituted to make the dish vegan.
  • Leftover stroganoff keeps well in the refrigerator for up to 3 days.
  • For added texture, sprinkle toasted pine nuts or walnuts as garnish.
  • Pair this dish with crusty bread for a heartier meal.

Nutrition

Keywords: lentil mushroom stroganoff, vegetarian stroganoff, creamy mushroom recipe, vegetarian dinner, lentil recipe, meatless stroganoff

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