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Vegan Hungarian Mushroom Paprikash that’s extra creamy and full of flavors.
My vegan Hungarian Mushroom Paprikash is a simple recipe requiring only a few basic ingredients. This vegan mushroom stew is creamy, filling, and seriously delicious – perfect for both the colder and warmer days. It’s great as a weeknight dinner served with rice or pasta, and you can freeze any leftovers as well.
I grew up eating Hungarian Mushroom Paprikash a lot. This dish is actually not called Mushroom Paprikash (or paprikás) in Hungary, but Mushroom Pörkölt, which is one of the Hungarian words for stew. However most of people outside of Hungary call such recipes Goulash or Paprikash, so I went with this name here.
Hungarian Mushroom Paprikash is actually a very simple and budget-friendly recipe, and it’s also a versatile one. You can definitely play around with different ingredients and ratios here, plus adjust the spicing to your liking.
The base of this stew is mushrooms, onion, and Hungarian wax pepper. Usually it’s made with button mushrooms, however if you have more interesting mushroom types at home, the dish will be even better! Bell peppers or poblano peppers are not common in Hungary, however you could definitely use those here, if Hungarian wax pepper is hard to find where you live.
To make things extra creamy Hungarians use ridiculous amounts of sour cream in recipes. Using quarter of a cup of sour cream per portion is less than usual, but I think it’s just the right amount. However you can definitely use a lot more in the recipe, if you prefer. You can use my cashew sour cream, my budget-friendly sunflower seed sour cream, or use a store-bought version from Dr. Oetker or Soyananda. A very thick, unsweetened plant yogurt can work too, if that’s all you have.
I kept my seasoning very simple, and only used garlic, sweet paprika powder, and liquid smoke here. You can also add a little nutmeg, smoked paprika, caraway seeds, or chili powder for extra flavors, if you want.
Traditionally Hungarian Mushroom Paprikash is served over pasta, rice, or boiled potatoes. A bit more unconventional, but quinoa, millet, baked potatoes, or mashed potatoes are delicious with it too.
Wanna try more Hungarian style recipes? Check out these here:
- Potato Noodles with Cabbage & Tofu
- Layered Potato Casserole
- Sauerkraut Soup w/ Smoked Tofu
- Stuffed Cabbage with Mushroom and Tempeh
- Vegan Cheese Spread in Bread Bowl
- Savoy Cabbage Soup
- Bread Dumplings w/ Root Vegetable Sauce & Roasted Mushrooms
- Green Pea Stew
- Hungarian Bean Soup
- Paprika Potato Stew
Hungarian Mushroom Paprikash
- Total Time: 30 minutes
- Yield: 2-3 1x
Ingredients
- 1.5 tbsp vegetable oil (optional)
- 1 onion, chopped
- 14 oz/400 g mushrooms, thinly sliced
- 1 Hungarian wax pepper (or 1/2 bell pepper), chopped
- 3 cloves of garlic
- 1–2 tsp Hungarian sweet paprika powder
- 1/2 cup/125 ml of vegetable broth
- few drops of liquid smoke (optional)
- 1/2 cup/125 ml vegan sour cream (see notes)
- 1 cup/250 ml unsweetened plant milk
- 1 tbsp flour (GF if needed)
- salt, pepper
To serve:
- cooked pasta (GF if needed) or rice
- chopped, fresh parsley
Instructions
- Heat up vegetable oil in a large skillet. Once hot, add onions, and cook for 1-2 minutes. Add sliced mushrooms and pepper, and cook for 10-15 minutes, stirring occasionally, or until all liquid is evaporated. If making oil-free, use a non-stick skillet and add a few tablespoons of vegetable broth as you go.
- Add garlic and paprika powder, and cook for 30 seconds, or until fragrant. Be careful, paprika turns bitter, when burned.
- Pour vegetable broth over cooked veggies, and add a few drops of liquid smoke. Bring to a boil, then reduce heat to a simmer. After 5 minutes of cooking, add vegan sour cream, and cook for another 2-3 minutes.
- In a small bowl whisk together unsweetened plant milk and flour. Pour into Mushroom Paprikash, and mix well.
- Cook on, stirring, until Mushroom Paprikash thickens, about 1-2 minutes. Season with salt and pepper. Serve immediately over pasta or rice, with fresh parsley on top. Enjoy!
Notes
For the VEGAN SOUR CREAM try my cashew sour cream, my budget-friendly sunflower seed sour cream, or use a store-bought version, for example from Dr. Oetker or Soyananda. A very thick, unsweetened plant yogurt can work too.
- Prep Time: 10 mins
- Cook Time: 20 mins
It looks so creamy and tasty.
Thanks, Angie 🙂
It looks delicious. I know that I would love this dish. xx
Thanks, I hope you try it 😉
While I was reading the description of this dish I knew instantly that I would certainly enjoy this meal. I am sure being a simple dish, each flavour gets the chance to shine through, beautifully, in the dish.
I wish I could share it would you 😉
Great recipe, thank you Evi. So close to the authentic dish I grew up with.
I’m so glad you like it 😊