Sides

March 29, 2021

Hungarian Paprika Mushrooms

Hungarian Paprika Mushrooms are a plant-based version of the traditional recipe, replacing non-vegan ingredients for a flavorful side dish.

Hungarian Paprika Mushrooms

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!

Hungarian Paprika Mushrooms

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

Hungarian Paprika Mushrooms

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.

Hungarian Paprika Mushrooms

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!

Hungarian Paprika Mushrooms

Recipe Prayer

Thank you God for simple recipes that are flavorful and nourish our bodies. Amen.

Related Recipes

I love taking recipes from my heritage and turning them plant-based. Check out a few of my favorites:

Hungarian Paprika Mushrooms Pinterest Graphic

Hungarian Paprika Mushrooms

Hungarian Paprika Mushrooms are a plant-based version of the traditional recipe, replacing non-vegan ingredients for a flavorful side dish.

Author:

Elizabeth

Serves:

4

Prep:

5

min

cook:

15

min

total:

20

min

Ingredients

  • 1 Cup Basmati Rice, dry
  • 24 Ounces Mushrooms, sliced
  • 2-4 Tablespoons Vegetable Broth
  • 1 Medium Onion, finely chopped
  • 1/2 Teaspoon Paprika
  • 1/2 Cup Unsweetened Oat Milk
  • Salt, to taste
  • Fresh Parsley

Instructions

  1. Cook the rice according to the package instructions.
  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.
  3. Add the mushrooms, paprika, and salt. Cover and cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft.
  4. Add in the oat milk and bring to a boil. Allow the milk to thicken.
  5. Remove from the heat and serve with the rice and fresh parsley. Enjoy!

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography