Mushroom and Lentil Stroganoff
with egg noodles / balsamic green beans

Name: Mushroom and Lentil Stroganoff
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 8 oz Noodles, egg (sub any dried pasta); 4 leaves Sage, fresh, finely chopped; 16 oz Mushrooms, any button, sliced in half; 3 Tbsp Flour, all-purpose; 1/2 tsp Paprika, smoked; 1/2 tsp Coriander, ground; 1 1/4 cups Stock, any type; 1/2 cup White wine (sub any type stock); 1 Tbsp Oil, cooking; 1 1/2 cups Lentils, cooked (if using dry lentils, use half the amount listed and cook according to package directions); 1/4 cup Sour cream (sub plain or Greek yogurt); 1 lb Green beans, trimmed; 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 1/4 tsp Red pepper flakes (opt); 1 tsp Lemon juice

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Saucy, comforting stroganoff is a classic cool-weather dish. This vegetarian-friendly version uses mushrooms and lentils instead of the traditional beef in a rich, creamy sauce. This recipe was last featured in 2018.

Ingredients

Metric

Servings:

Lentil Stroganoff:

Garlic - 2 cloves , chopped
Noodles, egg - 8 oz (sub any dried pasta)
Sage, fresh - 4 leaves , finely chopped
Mushrooms, any button - 16 oz , sliced in half
Flour, all-purpose - 3 Tbsp
Paprika, smoked - 1/2 tsp
Coriander, ground - 1/2 tsp
Stock, any type - 1 1/4 cups
White wine - 1/2 cup (sub any type stock)
Oil, cooking - 1 Tbsp
Lentils, cooked - 1 1/2 cups (if using dry lentils, use half the amount listed and cook according to package directions)
Sour cream - 1/4 cup (sub plain or Greek yogurt)

Balsamic Green Beans:

Green beans - 1 lb , trimmed
Oil, cooking - 1 Tbsp
Vinegar, balsamic - 2 tsp
Red pepper flakes (opt) - 1/4 tsp
Lemon juice - 1 tsp

Prep

Garlic / Green beans - (If prepping right before cooking, get oven heating / green beans roasting before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
Noodles - Boil noodles according to package directions. If prepping ahead, toss noodles with some oil to help prevent sticking. (Can be done up to 5 days ahead)
Sage - Finely chop sage. (Can be done up to 3 days ahead)
Mushrooms - Slice mushrooms in half. (Can be done up to 2 days ahead)
Prep sauce - Combine flour, paprika, and coriander in a small bowl. Combine stock and wine in another bowl.

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Make

Heat oven to 425F / 218C.
Toss green beans with cooking oil (portion for beans), vinegar, red pepper flakes, and some salt and pepper. Spread on a sheet pan and roast, shaking pan halfway through cooking, until beans are tender, 20 to 25 minutes.
When green beans have been roasting for about 10 minutes, heat a large saute pan with oil (portion for stroganoff) over medium-high heat. Add mushrooms and saute until mushrooms are deep golden brown and tender, 6 to 8 minutes. Season with some salt and pepper.
Stir garlic and sage into mushrooms and continue cooking for 1 minute more.
Add flour, paprika, and coriander and stir into mushrooms until no dry spots remain.
Pour stock and wine over mushrooms, scraping up any brown bits on the bottom of the pan. Add lentils and bring to a simmer. Simmer until the sauce forms a thick gravy, 3 to 5 minutes.
Remove from heat and stir in sour cream. Taste and add some more salt and pepper, if needed.
If noodles were cooked ahead, reheat in the microwave.
Remove green beans from oven and squeeze lemon juice over top.
Serve mushrooms and lentils over noodles with green beans on the side. Enjoy!

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