Lentil Mushroom Stroganoff is a delightful, healthy take on the classic that the whole family can enjoy. You can pair it with mashed potatoes, pasta noodles, quinoa or rice and serve it with a side of greens or a crispy salad. Give this gluten-free and vegetarian stroganoff a try, and let me know how it turns out for you. Bon appétit!
Ingredients
- 1.5-2 tablespoons olive oil
- 1 large onion halved and sliced into half moons
- 1 teaspoon salt
- 500 g cremini button mushrooms sliced (1 lb.)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 teaspoon Dijon mustard
- 2 cloves garlic
- 1/2 teaspoon ground black pepper
- 1.5 cups vegetable stock
- 1.5 tablespoons flour gluten-free or regular
- 2 tablespoons water or stock for slurry
- 3 cups brown lentils strained
- 2/3 cup sour cream
- Parsley for garnish
- Extra salt to taste
Instructions
- I recommend cooking the onions and mushrooms separately to give them a chance to brown properly. This will give you maximum flavour! The speediest way is to do this at the same time, hence you will need two frying pans or shallow pots for this dish.
- Heat a tablespoon and a half of olive oil in a deep frying pan. Add the onions and a teaspoon of salt and cook for 6-7 minutes over medium, stirring a few times, until golden brown.
- In a separate pan, heat another tablespoon of oil over high heat and add the sliced mushrooms and sprinkle with 1/2 teaspoon of salt. Add a tablespoon of butter and, keeping the heat high or medium-high, cook the mushrooms for 6-7 minutes, stirring a few times, until they brown slightly, allowing some of the juices to evaporate from the pan.
- Then add the mushrooms to the onions, or the other way around, including all the cooking juices from the pan. Add another tablespoon of butter, 2 teaspoons of Dijon mustard, 2 cloves of chopped garlic, a good pinch of black pepper and 1.5 cups of vegetable stock. Stir everything together and cook for about 5 minutes over medium heat.
- In the meantime, strain and rinse the lentils and set aside. Prepare the flour slurry by combining 2-3 tablespoons of water or stock with 1.5 tablespoons of flour of choice (I used gluten-free flour). Whisk into a smoother mixture.
- Now, add the lentils to the pan and stir through. Stir in the flour slurry and watch the liquid thicken instantly. Finish the Stroganoff by stirring in the sour cream. Taste for seasoning.
- Garnish with a little parsley and serve with mashed potatoes, pasta noodles, cauliflower rice or zucchini noodles for a lower-carb dish and some favourite greens on the side. I did simple steamed green beans.
Nutrition
Calories: 619kcal | Carbohydrates: 80g | Protein: 34g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 1061mg | Potassium: 1515mg | Fiber: 37g | Sugar: 7g | Vitamin A: 529IU | Vitamin C: 10mg | Calcium: 112mg | Iron: 9mg
Tried this recipe?Mention @cookedandloved or tag #cookedandloved