Vegetarian Stroganoff

🧂 Ingredients

• 1.5-2 tablespoons olive oil
• 1 large onion

  halved and sliced into half moons
• 1 teaspoon salt
• 1 lb cremini button mushrooms

  sliced, 500 grams
• 1 tablespoon olive oil
• ½ teaspoon salt
• 2 tablespoons butter
• 2 teaspoon Dijon mustard
• 2 cloves garlic
• ½ 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 cooked brown lentils

  canned or cooked at home, strained
• ⅔ cup sour cream

  light can be used
• Parsley for garnish
• Extra salt to taste

Instructions

• 1 I recommend cooking the onions and mushrooms separately to give them a chance to
  brown properly. This will give you maximum flavor! The speediest way is to do
  this at the same time, hence you will need two frying pans or shallow pots for
  this dish.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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 Info