I’m going to be the first to say that I REALLY liked this recipe. It exceeded my expectations – it was super flavourful, really hearty and it was also quick and easy to make. And while I absolutely like every recipe I develop and write, this one is quickly going to the top of my favourites.

Everyone knows the classic Hungarian chicken paprikash, but I wanted to make a vegetarian version that left nothing to be desired. Combining mushrooms and potatoes, this paprikash is super yummy and ready in under an hour – perfect for a busy weeknight!

How to Make Vegetarian Paprikash

We’ll start with roasting the potatoes and mushrooms, a similar first step as in my portobello stew. You can go ahead and use any type of mushroom you’d like here – I’d recommend crimini or portobellos.

Tear the mushrooms into bite-sized pieces and go ahead and cut your potatoes into small pieces, as well. I don’t ever bother peeling potatoes, but you can go ahead if you’d like.

Add the potatoes and mushrooms to a large bowl and drizzle with a bit of oil. Season with salt and pepper and sprinkle over a bit of sweet paprika, smoked paprika and hot paprika. Stir to combine and spread over a parchment-lined baking tray.

Move the mushrooms and potatoes to a 220°F/425°C oven and roast until browned and the potatoes are very tender.

Meanwhile, get the sauce ready for your paprikash. Add some oil to a large skillet and set it over medium heat. Once shimmering, add a diced onion along with a generous pinch of salt.

Cook, stirring occasionally, until the onion has softened and is beginning to brown.

Then, add in some minced garlic, tomato paste and a bit of miso paste – the latter just ups the savoury-ness of the dish.

Also add in some more sweet, smoked and hot paprika. Cook for a minute or two, then sprinkle over a bit of flour. Cook this for another minute.

Now, pour over some veggie stock along with a bit of soy sauce. The latter, like the miso paste, ups the umami of the dish. Bring all of this to a simmer.

Then, spoon a little bit of the sauce into a bowl with some sour cream – this tempers it and prevents it from splitting when added to to sauce.

Whisk to combine and scrape the sour cream into the sauce and stir to combine.

Now, all you need to do is stir in your roasted mushrooms and potatoes. Go ahead and simmer these for a few more minutes, just until all of the flavours come together.

Traditionally, paprikash is served over egg noodles or dumplings, but I also think it’s great with a side of Ukrainian-style buckwheat!

Vegetarian Mushroom & Potato Paprikash

A vegetarian version of the paprika-rich Hungarian favourite, this is an easy-to-make weeknight dinner using potatoes & mushrooms instead of chicken. Serve over egg noodles or, less traditionally, buckwheat groats.

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Prep Time 5

Total Time 45

Ingredients

300 g (10½ oz) mushrooms such as crimini or portobello, torn
200 g (7 oz) potatoes cut into 2cm (1in) pieces
4 tsp sweet paprika divided
2 tsp smoked paprika divided
1 tsp hot paprika divided
½ yellow onion diced
3 cloves garlic minced
2 tsp tomato paste
1 tsp white miso paste
2 tsp plain (all-purpose) flour
250 ml (1 cup) vegetable stock
1 tbsp soy sauce
50 g (¼ cup) sour cream

Instructions

Preheat oven to 220°F/425°C. Add the mushrooms and potatoes to a large mixing bowl. Drizzle with 1 tbsp of neutral oil and season generously with salt and pepper. Add 1 tsp of sweet paprika, ½ tsp smoked paprika & ¼ tsp of hot paprika. Stir to combine and spread over parchment-lined baking tray. Roast for 20-30 minutes, until golden brown and tender.
Meanwhile, add 2 tbsp of neutral oil to a large skillet and set over medium heat. Once shimmering, add the onion and a generous pinch of salt. Cook, stirring occasionally, until the onion has softened and is beginning to brown – about 7-10 minutes.
Add the garlic, tomato paste, miso paste and remaining sweet, smoked and hot paprika. Cook for a few more minutes, just until very fragrant, before stirring in the flour. Cook this for 1-2 minutes longer.
Pour over the stock, scraping up any browned bits from the bottom of the pan. Stir in the soy sauce and bring to a simmer.
Add the sour cream to a small bowl. Spoon in a bit (about 60ml or ¼ cup) of the warm sauce into the sour cream and stir to combine. Add the sour cream mixture into the pan and stir to combine.
Scrape in the roasted mushrooms and potatoes. Stir to coat in the sauce and allow to simmer for a few minutes longer, just to allow the flavours to come together. Serve over noodles, rice or buckwheat.