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Lentil Mushroom Stroganoff Recipe

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★★★★★

4.8 from 111 reviews

A rich and creamy Lentil Mushroom Stroganoff that combines earthy mushrooms and hearty brown lentils in a savory sauce, perfect for a comforting vegetarian meal. This dish is packed with flavor thanks to Dijon mustard, garlic, and fresh parsley, offering a satisfying twist on a classic stroganoff without any meat.

Ingredients

Scale

Vegetables and Aromatics

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

Liquids and Dairy

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

Oils and Fats

  • 1.5 tbsp olive oil
  • 1 tbsp butter

Others

  • 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. Heat the Oil and Sauté Onion: Warm 1.5 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and half of the salt. Cook until the onion becomes translucent and soft, about 5-7 minutes.
  2. Add Mushrooms and Butter: Add the sliced mushrooms and 1 tablespoon of butter to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, approximately 8-10 minutes.
  3. Stir in Garlic, Mustard, and Pepper: Add the chopped garlic, 2 teaspoons Dijon mustard, and ¼ teaspoon black pepper. Stir for about 1-2 minutes until fragrant.
  4. Add Vegetable Stock: Pour in 1.5 cups of vegetable stock and bring the mixture to a gentle simmer.
  5. Make the Flour Slurry: In a small bowl, combine 1.5 tablespoons of flour with 2 to 3 tablespoons of water or vegetable stock to create a smooth slurry without lumps.
  6. Thicken the Sauce: Slowly whisk the flour slurry into the simmering mushroom mixture. Stir continuously until the sauce thickens, about 3-5 minutes.
  7. Incorporate Lentils and Adjust Seasonings: Add 1.5 cups of cooked brown lentils to the skillet. Stir well to combine and heat through. Taste and add the remaining ½ teaspoon salt, adjusting salt levels as needed.
  8. Finish with Sour Cream: Remove the skillet from heat and gently stir in ½ cup of sour cream (or vegan sour cream) until creamy and well blended, ensuring the sauce does not boil to avoid curdling.
  9. Garnish and Serve: Sprinkle chopped fresh parsley on top before serving. Enjoy your warming Lentil Mushroom Stroganoff with noodles, rice, or crusty bread.

Notes

  • For a gluten-free version, use gluten-free flour in the slurry.
  • Vegan sour cream can be used to make this dish vegan-friendly.
  • If using canned lentils, rinse and drain them before adding to the dish.
  • Adjust the thickness of the sauce by adding more stock or flour slurry as needed.
  • This stroganoff pairs well with pasta, mashed potatoes, or steamed rice.

Keywords: Lentil Mushroom Stroganoff, vegetarian stroganoff, mushroom stroganoff, lentil stew, creamy vegetarian dinner

Find it online: https://busyrecipe.com/lentil-mushroom-stroganoff-recipe/