Mushroom and Lentil Stroganoff
with egg noodles / roasted balsamic broccolini

Name: Mushroom and Lentil Stroganoff
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 4 leaves Sage, thinly sliced; 12 oz Mushrooms, brown button, sliced in half; 1 Tbsp Oil, cooking; 3 Tbsp Butter; 3 Tbsp Flour; 1/2 tsp Paprika; 1/2 tsp Coriander, ground; 1/2 cup White wine (sub any type stock); 1 cup Stock, any type; 2 cups Lentils, cooked (canned or vacuum-packed); 8 oz Noodles, egg (sub any dried pasta); 1/2 cup Sour cream (sub plain or Greek yogurt); 16 oz Broccolini, trimmed; 1/2 tsp Red pepper flakes; 2 tsp Vinegar, balsamic; 1 Tbsp Oil, cooking; 2 tsp Lemon juice

Active: 50 min Total: 50 min

Original GF Paleo Vegetarian

We've had a few requests for a Cook Smarts version of this classic comfort food meal. You'll love the combination of rich, creamy sauce with savory lentils served over noodles.

Proteins

Beans, lentils

Cuisines

European - Northern

Ingredients

Metric

Servings:

Mushroom and Lentil Stroganoff:

Garlic - 2 cloves , chopped
Sage - 4 leaves , thinly sliced
Mushrooms, brown button - 12 oz , sliced in half
Oil, cooking - 1 Tbsp
Butter - 3 Tbsp
Flour - 3 Tbsp
Paprika - 1/2 tsp
Coriander, ground - 1/2 tsp
White wine - 1/2 cup (sub any type stock)
Stock, any type - 1 cup
Lentils, cooked (canned or vacuum-packed) - 2 cups
Noodles, egg - 8 oz (sub any dried pasta)
Sour cream - 1/2 cup (sub plain or Greek yogurt)

Roasted Balsamic Broccolini:

Broccolini - 16 oz , trimmed
Red pepper flakes - 1/2 tsp
Vinegar, balsamic - 2 tsp
Oil, cooking - 1 Tbsp
Lemon juice - 2 tsp

Prep

Broccolini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Sage - Thinly slice sage. (Can be done up to 3 days ahead)
Mushrooms - Slice mushrooms in half. (Can be done up to 2 days ahead)

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Make

Heat oven to 425F / 218C.
Heat a large saute pan with oil (portion for stroganoff) over medium-high heat.
Add mushrooms and saute until mushrooms are browned on the outside, 4 to 5 minutes. Season with some salt.
While mushrooms saute, toss broccolini with red pepper flakes, balsamic vinegar, oil (portion for broccolini), and some salt and pepper. Spread out onto a sheet pan and roast for 15 to 20 minutes, shaking pan midway through.
Return to mushrooms and reduce heat to medium. Add butter and then sage. Saute sage in butter for 1 minute.
Stir flour, paprika, and coriander into melted butter until no dry spots remain.
Add garlic, wine, and stock to pan and bring to a simmer. Stir in lentils and reduce heat to low. Simmer, uncovered, until lentils are warmed up and most of the liquid is cooked off, 6 to 8 minutes.
Bring a large stock pot with salted water to a boil. Add noodles and cook until al dente, tender but not soggy.
Stir sour cream into lentils. Season with some salt and pepper.
When noodles are done, drain and rinse.
When broccolini is done roasting, season with some salt and squeeze lemon juice over top.
Spoon mushrooms, lentils, and sauce over noodles. Serve with broccolini on the side. Enjoy!

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