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Lentil Mushroom Stroganoff (Vegetarian & Gluten-Free)

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Packed with wholesome ingredients, my Lentil Mushroom Stroganoff recipe is this vegetarian and gluten-free version of the classic Stroganoff. Creamy and savoury, this vegetarian stroganoff is sure to satisfy your taste buds while providing a boost of plant-based protein and essential nutrients.


Lentil Mushroom Stroganoff Recipe (Vegetarian & Gluten-Free)

My Lentil Mushroom Stroganoff 

What I love about this dish is that it tastes so similar to Beef Stroganoff and is equally satiating, yet it’s meat-free and more budget-friendly. As well as being flavourful and creamy, it comes with a few benefits: 

  • High in plant-based protein: Lentils are an excellent source of protein, making this dish a great option for vegetarians or those looking to reduce their meat consumption.
  • Rich in fibre: Lentils and mushrooms both contain a good amount of fibre, which aids digestion and helps maintain a healthy gut.
  • Nutrient-dense: Lentils are a nutritious food packed with essential vitamins and minerals, including iron, folate, and magnesium. Plus, you’re getting healthy fats from the dairy, those gut-loving onions and mushrooms.

I think that even meat lovers will enjoy this incredible vegetarian lentil mushroom Stroganoff recipe. 

Mushroom Stroganoff  Recipe with lentils

How To Make Lentil Mushroom Stroganoff

Find the full recipe card with ingredient amounts, instructions, and nutritional info below these step-by-step photos.

Ingredients

  • Onions – good old white/yellow onion or shallots can be used.
  • Mushrooms – You can use basic white button or cremini mushrooms but you will get a little more flavour from Swiss Brown.
  • Lentils – You will need pre-cooked brown lentils, from a can or a jar, rinsed and strained. Feel free to cook your own lentils ahead of time.
  • Fats – olive oil and butter to cook off the mushrooms and onions and provide richness
  • Flavours – salt, pepper, Dijon mustard (a must in a Stroganoff in my opinion, you can replace it with yellow mustard if needed), and garlic. You will also be using vegetable stock, which adds a base flavour to the dish.
  • Sour cream – this is the classic ingredient in this dish and gives the sauce creaminess and a little tang.

Cooking Stroganoff

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.

Step 1. 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 5-6 minutes over medium, stirring a few times, until golden brown.

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Step 2. In a separate pan, heat another tablespoon of oil over high heat and add the sliced mushrooms and sprinkle with half a teaspoon of salt. Add a tablespoon of butter and, keeping the heat high or medium-high, cook the mushrooms for 5-6 minutes, stirring a few times, until they brown slightly, allowing some of the juices to evaporate from the pan.

Step 3. 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.

Step 4. 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.

Step 5. 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 and add more salt if desired ( I like salt, so I added another 1/2 teaspoon but it might be seasoned enough for you).

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.


You Ask: How To Thicken Stroganoff?

Whether you’re making beef Stroganoff or this lentil mushroom version, the easiest way to thicken the sauce is by adding flour slurry. Combine 1-2 tablespoons of flour with 3-4 tablespoons of stock or water and whisk in a bowl. Stir that liquid into the hot Stroganoff sauce and see it thicken over the next minute or so. If your liquid is still too thin, cook it on high for a few minutes to let it evaporate. Finally, the sour cream will further thicken the sauce.


What To Serve With Stroganoff

When it comes to serving Stroganoff (beef or vegetarian), several delicious options can complement the flavours and create a well-rounded meal. 

Vegetarian stroganoff with mushrooms and lentils

Pasta or Noodles: For the most classic pairing, serve your stroganoff over a bed of cooked egg noodles, fettuccine, or any pasta of your choice. The noodles will soak up the savoury sauce and provide a satisfying texture. You can use gluten-free pasta or noodles. 

See also  Red Lentil and Chickpea Soup

Rice or Quinoa:  Pairing stroganoff with fluffy cooked rice, such as basmati or jasmine rice, is a classic choice. The rice adds a nice texture contrast to the creamy stroganoff and helps balance the flavours. Quinoa is another great choice and will add extra plant-based protein to the dish. 

Mashed Potatoes: Creamy mashed potatoes make a comforting and hearty side dish for stroganoff. They provide a smooth and rich element and will soak up that delicious sauce. And, because the Stroganoff is so creamy, you can even just do simple smashed boiled potatoes, without adding anything to them. 

Cauliflower Rice: For a lighter and low-carb alternative, cauliflower rice is an excellent choice. It adds a nutritious twist to the meal and works well with the stroganoff sauce.

Roasted veggies: Serve roasted vegetables, such as sweet potatoes, carrots, broccoli, or Brussels sprouts, alongside your Stroganoff for added colour, flavour, and nutrition. The roasted veggies offer a nice textural contrast and bring freshness to the plate.

Green veggies: Steamed or boiled green beans, broccoli, or asparagus make a simple yet vibrant side dish. They provide a burst of freshness and complement the creamy stroganoff sauce.

Side Salad: A crisp side salad with fresh greens, cherry tomatoes, cucumber slices, and a tangy vinaigrette can balance the richness of the stroganoff. It adds a refreshing element and contributes to a well-rounded meal. 


Storage Tips

If you have leftovers or want to meal prep this dish, here are some tips for storing this lentil stroganoff:

  • Store the cooled stroganoff in an airtight container in the refrigerator for up to 3-4 days. 
  • Reheat individual servings in a pan on the stovetop, adding a splash of water or vegetable broth to prevent sticking. Taste for seasoning as chilled foods loose some of that lovely saltiness.
  • If you want to freeze this dish, do not add the sour cream. Dairy, especially cream, doesn’t freeze well and can curdle. Once you have done all other steps, cool down the dish and divide it between freezer-safe containers. Freeze for up to 3-5 months. Thaw overnight in the refrigerator before reheating or in a microwave. Then once reheated, add the sour cream. 

Using Up Leftover Ingredients


Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Print

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  • 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 half a 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 and add more salt if desired ( I like salt, so I added another 1/2 teaspoon but it might be seasoned enough for you).
  • 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

  • Serving Size:
  • Calories: 393
  • Sugar: 7 g
  • Sodium: 1765 mg
  • Fat: 16.1 g
  • Carbohydrates: 45.7 g
  • Fiber: 13.6 g
  • Protein: 20.5 g
  • Cholesterol: 21.1 mg

Keywords: Lentils, Murhsooms, Stroganoff Recipe, Vegetarian Stroganoff, Meat Free Stroganoff, Lentil Stroganoff, Dinner Recipes, Vegetarian Dinner

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