Lentil Mushroom Stroganoff

| Erin Clarke
Lentil Mushroom Stroganoff

In place of cubed beef, I swapped a mix of baby bella mushrooms and lentils to create a lighter, healthier stroganoff that still offers meaty flavor.

The stroganoff sauce is a simple sauté of mushrooms and onions, along with thyme, lots of garlic, and a healthy splash of brandy, just to keep everyone awake.

A quick addition of sour cream and Greek yogurt enriches the sauce, and all we have left to do is smother, serve, and devour.

Ingredients

  • 3/4 cup dry lentils
  • 8 oz No Yolks Extra Broad Noodles
  • 1 tbsp extra virgin olive oil, plus extra for tossing pasta
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 20 oz baby bella mushrooms, sliced
  • 2 tsp dried thyme
  • 11/4 tsp kosher salt
  • 3/4 tsp black pepper
  • 3 tbsp brandy (or substitute balsamic vinegar)
  • 1 tbsp Worcestershire sauce (omit to make vegetarian, tasting recipe for extra salt as needed)
  • 1/2 cup plain Greek yogurt
  • 1/2 cup low-fat sour cream
  • 1/4 cup chopped parsley, plus additional for garnish

Directions

  1. Bring a large pot of water and lentils to a gentle boil. Cover, reduce heat, and let simmer on low until al dente, 15 to 20 minutes. Drain, rinse, and set aside.
  2. Bring a large pot of salted water to a boil (it is fine to reuse the lentil pot) and cook the noodles until al dente according to package directions, about 8 minutes. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
  3. In a deep, wide skillet or Dutch oven, heat the olive oil over medium high. Add the onion and cook until beginning to soften, about 5 minutes. Reduce heat to medium, add the garlic, and cook just until fragrant, about 30 seconds. Add the mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms soften and give up their liquid, about 5 minutes. Stir in the brandy (or balsamic vinegar) and Worcestershire. Cook for 2 minutes until the alcohol evaporates, then reduce heat to low. Add the reserved lentils and cook for an additional 2 minutes. Remove completely from heat, let stand 1 minutes, then stir in the Greek yogurt, sour cream, and parsley. Serve warm over noodles, garnished with additional parsley as desired.

For the full post, visit Well Plated by Erin.

Compensation for this post was provided by New World Pasta via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of New World Pasta or AOL.