Hungarian Paprika Mushrooms are a plant-based version of the traditional recipe, replacing non-vegan ingredients for a flavorful side dish.
These Hungarian Paprika Mushrooms are such a simple and tasty recipe! Traditional Hungarian Paprika Mushrooms use cream and lard, but I made a few tweaks to the recipe to create a vegan-friendly and oil-free recipe. It's just as creamy and flavorful as the traditional dish, but healthier.
This dish has just a few simple ingredients that come together to make a creamy and savory side. Plus, as with almost every Hungarian recipe, there's tons of paprika flavor. It's got that amazing sweet peppery flavor. So good!
Step 1. Cook the rice according to the package instructions.
Step 2. Add the chopped onion to a large pan along with 2 tablespoons of vegetable broth. Cook over medium heat, until soft. Add more vegetable broth as necessary to prevent sticking.
Step 3. Add the mushrooms, paprika, and salt. Cover and cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft.
Step 4. Add in the oat milk and bring to a boil. Allow the milk to thicken.
Step 5. Remove from the heat and serve with the rice and fresh parsley. Enjoy!
Thank you God for simple recipes that are flavorful and nourish our bodies. Amen.
I love taking recipes from my heritage and turning them plant-based. Check out a few of my favorites:
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Hungarian Paprika Mushrooms are a plant-based version of the traditional recipe, replacing non-vegan ingredients for a flavorful side dish.
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