Lentil Mushroom Stroganoff
A warm, comforting, and utterly delicious Lentil Mushroom Stroganoff that's surprisingly simple and comes together in a flash. Perfect for a busy weeknight or when you just want to treat yourself.
Equipment
- Large skillet or pot
- Whisk
- Airtight container for storage
Ingredients
Main ingredients
- 1.5 cups Brown lentils, cooked Make sure they're nice and tender.
- 2 cloves Garlic
- 1 lb Mushrooms A mix of cremini and shiitake recommended for extra depth of flavor, but any mushroom will be fantastic.
- 1 medium Onion
- 1 sprig Fresh parsley For a pop of freshness and a beautiful garnish.
- 1.5 cups Vegetable stock
- 2 tbsp Water or stock Just a little extra liquid to help things along.
- 2 tsp Dijon mustard Gives the stroganoff that signature tangy kick!
- 0.25 tsp Black pepper Freshly ground is always best for that wonderful aroma.
- 1.5 tbsp Flour Secret weapon for achieving that perfect, creamy sauce thickness.
- 1 tsp Salt To enhance all those delicious flavors.
- 1.5 tbsp Olive oil For sautéing veggies to perfection.
- 1 tbsp Butter Adds a touch of richness and that classic stroganoff flavor.
- 0.5 cup Sour cream The creamy, dreamy finish that makes it truly stroganoff!
Instructions
- Finely chop up your garlic, mushrooms, and onion. Give that fresh parsley a nice chop too – we'll use it later for a fresh finish.
- Grab a large skillet or a sturdy pot and place it over medium heat. Drizzle in your olive oil and add the butter. Once it's melted and shimmering, toss in your chopped onion. Cook them until they're nice and soft and translucent, which usually takes about 5 minutes.
- Now, add your chopped mushrooms and garlic to the skillet. Let them cook, stirring occasionally, until the mushrooms have released their liquid and are starting to get a beautiful golden-brown color. This usually takes about 8-10 minutes, and it smells amazing!
- Sprinkle the flour over the mushroom and onion mixture. Stir it around constantly for about 1 minute. This helps to cook out that raw flour taste and will be the base for our creamy sauce.
- Slowly, and I mean slowly, start whisking in the vegetable stock and the extra water or stock. Keep whisking as you pour to make sure you don't get any lumps. Once it's all in, bring the mixture to a gentle simmer.
- Now, stir in your cooked lentils, the Dijon mustard, salt, and pepper. Give it all a good mix to combine everything beautifully.
- Reduce the heat to low. Let it all simmer gently for about 5-7 minutes. You'll see the sauce start to thicken up, getting wonderfully rich and coating the lentils and mushrooms.
- Remove the skillet from the heat. This is the fun part! Stir in the sour cream and your freshly chopped parsley. Give it a final stir until everything is beautifully creamy and combined.
- Ladle this delightful Lentil Mushroom Stroganoff into bowls and serve it hot. I love serving it over egg noodles, mashed potatoes, or even just with some crusty bread for dipping!
Notes
To store, let the stroganoff cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave. A splash of water or stock might be needed if it's too thick. While it freezes okay, the sour cream may separate upon thawing. For a vegan option, swap butter for more olive oil and use vegan sour cream or unsweetened vegan yogurt. Add spinach or kale in the last few minutes of simmering for extra nutrients.