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A plate of Hungarian Paprika Mushrooms served over rice.

Hungarian Paprika Mushrooms

Print Recipe
Hungarian Paprika Mushrooms are a plant-based version of the traditional recipe, replacing non-vegan ingredients for a flavorful side dish.
Course Side Dish
Cuisine Hungarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 234
Author Elizabeth

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

Calories: 234kcal | Carbohydrates: 48g | Protein: 9g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 26mg | Potassium: 655mg | Fiber: 3g | Sugar: 7g | Vitamin A: 185IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 2mg