Mushroom and Lentil Stroganoff
with noodles / braised apples and cabbage
- Noodles, egg - 8 oz (sub any fun pasta shape)
- Garlic - 2 cloves, chopped
- Mushrooms, any button - 16 oz, sliced (look for pre-sliced)
- Lemons - 1/2, wedges
- Oil, cooking - 1 Tbsp
- Flour, all-purpose - 2 Tbsp
- Paprika - 1/2 tsp
- Coriander, dried - 1/2 tsp
- Stock, any type - 1 cup
- Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
- Butter - 1 Tbsp
- Cheese, parmesan (opt) - for serving, grated
- Garlic - 2 cloves, chopped
- Cabbage, red - 16 oz, thinly sliced
- Apples, any type - 1, diced
- Butter - 1 1/2 Tbsp
- Vinegar, apple cider - 1 1/2 Tbsp
- Maple syrup - 1 tsp
- Noodles - Boil noodles according to package directions. (Can be done up to 5 days ahead)
- Garlic (for the stroganoff and braised apples / cabbage) / Cabbage - Prep as directed. Store separately. (Can be done up to 4 days ahead)
- Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done 1 day ahead)
- Apples / Lemons - Prep as directed. (You can leave the skin on the apples.)
- Cook cabbage by heating a saute pan or Dutch oven over medium heat. Add butter (portion for the cabbage) and then garlic (portion for the cabbage) and apples to melted butter. Saute for ~2 minutes before adding cabbage with a pinch of salt. Saute for another 14 to 16 minutes, until cabbage is tender.
- While cabbage is cooking heat a skillet or non-stick pan over medium heat. Add oil and then mushrooms to heated oil. Saute until mushrooms are tender and golden brown, 6 to 7 minutes (note: don't rush this step; cooking the mushrooms until they are dark grown is the key to developing flavor in the sauce). Stir in flour, paprika, coriander and garlic (portion for the stroganoff). Continue cooking for 1 minute.
- Add stock and lentils to pan and simmer until liquid reduces by about half, ~5 minutes more. Season with some salt and pepper.
- If noodles were made ahead, reheat in the microwave and toss with butter (portion for the noodles). Season with some salt.
- Stir vinegar and maple syrup into finished cabbage and season with some salt.
- Spoon lentil and mushroom sauce over noodles. Top with some parmesan cheese, if you’d like. Serve with cabbage on the side. Squeeze lemon wedges over everything. Enjoy!
Thought it was pretty good! Liked the cabbage a lot. Wish I would have gotten a fatter tenderloin or just used pork chops to make the portions larger- mine ended up looking a bit like chicken nuggets. Would make again!0 Helpful
This is a family favorite. We have re-visited this several times because the combination offers something for everyone. Like others have stated, the cabbage is surprisingly delicious and I think the dijon sauce elevates the pork. I bit of prep makes this go faster.0 Helpful
This was really delicious -- liked the pork cutlets a lot. Went easy on the vinegar on the cabbage and it went perfectly.0 Helpful
I made sure I well-seasoned the pork (I used pork tenderloin) and it all turned out really good. I was surprised by how much we liked the cabbage and for me, butter noodles are just such a comfort food. Maybe toss a little of a Penzey's seasoning on them next time though.0 Helpful
A lot of work and mess. Doubled the sauce, which was a good call. Added tons of salt and pepper. The pork cutlets were tender, juicy, perfectly cooked... But a smidge boring. My kiddo loved them cut into slices with ketchup. The cabbage was strangely good! The noodles were ok... The sauce soaked into them and left them a bit dry and boring. But not bad overall, just too much work!0 Helpful
Amazing! We liked this a lot the last time it was in the rotation. We had toastones instead of the buttered noodles. I agree that this is definitely a weekend meal.0 Helpful