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!
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Recipe Features
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It's also high fiber.
- Quick and easy - this dish comes together in less than 30 minutes, perfect for weeknight dinner
- Twist on a classic - I modeled this recipe after the traditional Hungarian dish, it has just a few tweaks to make it completely plant-based
Ingredients
- Basmati Rice: Hungarian Paprika Mushrooms are usually served with rice. I used basmati rice for this recipe, but you can serve your mushrooms with another type of white rice, or brown rice. Or even quinoa!
- Mushrooms: I used cremini mushrooms. Button mushrooms would work well too. Save time by buying them pre-sliced.
- Vegetable Broth: We'll use vegetable broth instead of oil or lard to cook the mushrooms and prevent sticking.
- Onion: Onion adds sweet, umami flavor to the dish.
- Paprika: The classic Hungarian spice. If you can, try to purchase an authentic paprika.
- Unsweetened Oat Milk: The traditional recipe uses cream, but we can replicate cream by using oat milk, which is naturally very thick and creamy. I bought an extra-creamy version.
- Salt: Salt enhances the flavors of this dish.
- Parsley: For a touch of green and freshness.
How to make Hungarian Paprika Mushrooms
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!
Recipe Prayer
Thank you God for simple recipes that are flavorful and nourish our bodies. Amen.
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📖 Recipe
Hungarian Paprika Mushrooms
Ingredients
- 1 Cup Basmati Rice dry
- 24 Ounces Mushrooms sliced
- 2-4 Tablespoons Vegetable Broth
- 1 Medium Onion finely chopped
- ½ Teaspoon Paprika
- ½ Cup Unsweetened Oat Milk
- Salt to taste
- Fresh Parsley
Instructions
- Cook the rice according to the package instructions.
- 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.
- Add the mushrooms, paprika, and salt. Cover and cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft.
- Add in the oat milk and bring to a boil. Allow the milk to thicken.
- Remove from the heat and serve with the rice and fresh parsley. Enjoy!
Nutrition
Nutrition information is an estimate.
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