Lentil Mushroom Stroganoff – A Cozy Plant-Based Comfort Classic
There’s something deeply comforting about a bowl of stroganoff. It’s the kind of dish that makes you slow down, wrap your hands around the bowl, and savor each creamy bite. This lentil mushroom stroganoff is my favorite way to capture all that classic coziness—without meat—while still delivering rich flavor, satisfying texture, and that nostalgic, creamy sauce we all crave. It’s proof that comfort food doesn’t need beef to feel hearty and indulgent.
Traditional stroganoff has roots in Russian cuisine, usually built around tender strips of beef and a sour cream-based sauce. But over time, home cooks everywhere have found creative ways to adapt it. This version leans on earthy mushrooms and protein-packed lentils, which together create a depth of flavor that feels just as luxurious and filling. The mushrooms bring that savory, umami richness, while lentils add body and substance, turning the sauce into something you’ll want to spoon over noodles again and again.
What I love most about this lentil mushroom stroganoff is how approachable it is. No fancy techniques, no hard-to-find ingredients—just simple pantry staples transformed into something special. It’s the kind of recipe that works just as well for a quiet weeknight dinner as it does for serving friends who might not even realize they’re eating a vegetarian meal until you tell them.
The aroma alone is worth the effort. As onions and garlic soften in the pan, mushrooms release their juices, and paprika blooms in warm oil, your kitchen starts to smell like comfort itself. Once the lentils simmer gently in broth and everything comes together with a creamy finish, you’re left with a dish that feels both nourishing and indulgent.
Whether you’re vegetarian, vegan (with a simple swap), or just looking to eat more plant-based meals, this lentil mushroom stroganoff deserves a spot in your regular rotation. It’s cozy, satisfying, and endlessly adaptable—exactly the kind of recipe you’ll come back to when you need something warm and familiar on your plate.
Ingredients:
- Brown or green lentils, rinsed
- Cremini or button mushrooms, sliced
- Yellow onion, finely chopped
- Garlic cloves, minced
- Olive oil or butter
- Paprika (smoked or sweet)
- Dijon mustard
- All-purpose flour
- Vegetable broth
- Sour cream or plant-based alternative
- Soy sauce or tamari
- Salt
- Black pepper
- Fresh parsley, chopped
- Egg noodles, rice, or mashed potatoes for serving
Instructions:
- Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Sprinkle the paprika and flour over the mushrooms, stirring well to coat everything evenly. Cook for 1 minute to remove the raw flour taste.
- Stir in the lentils, vegetable broth, Dijon mustard, and soy sauce. Bring the mixture to a gentle simmer.
- Cover and cook for 25–30 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
- Reduce the heat to low and stir in the sour cream or plant-based alternative. Season with salt and black pepper to taste.
- Simmer gently for 5 more minutes, then remove from heat.
- Serve warm over egg noodles, rice, or mashed potatoes, and garnish with fresh parsley.
Lentil Mushroom Stroganoff
Ingredients
Equipment
Method
- Heat oil in a large skillet and cook onion until soft.
- Add garlic and mushrooms, cooking until mushrooms are browned.
- Stir in paprika and flour, cooking briefly.
- Add lentils, broth, mustard, and simmer until lentils are tender.
- Stir in sour cream, season, and serve warm.
Notes
Tips & Tricks
- Slice your mushrooms evenly so they cook at the same rate and brown properly.
- For deeper flavor, let the mushrooms sit undisturbed in the pan for a minute or two before stirring.
- If the sauce thickens too much, add a splash of broth or water to loosen it.
Variations
- Make it vegan by using plant-based sour cream and olive oil.
- Add thyme or rosemary for an herby twist.
- Stir in spinach at the end for extra greens.
Serving Suggestions
- Serve over wide egg noodles for a classic feel.
- Spoon over creamy mashed potatoes for ultimate comfort.
- Pair with a simple green salad or steamed green beans.
Storage Information
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop with a splash of broth to maintain creaminess.
FAQ
- Can I use canned lentils? Yes, reduce cooking time and add them already cooked.
- Is this freezer-friendly? It freezes well, though the sauce may need stirring when reheated.
History / Fun Facts
- Stroganoff dates back to 19th-century Russia and has since evolved into countless variations worldwide.
- Mushrooms are often used as a meat substitute thanks to their natural umami flavor.
