I’ll be honest: I really enjoyed this recipe. It surpassed my expectations—packed with flavor, filling, and quick to prepare. While I love developing every recipe I share, this one has quickly become a favourite.
Inspired by the classic Hungarian chicken paprikash, this vegetarian version uses mushrooms and potatoes to recreate the same warm, paprika-forward flavour without compromise. It’s comforting, satisfying, and ready in under an hour—ideal for a busy weeknight.
How to Make Vegetarian Paprikash
Begin by roasting the potatoes and mushrooms. Any meaty mushroom will work—crimini or portobello are great choices. Tear the mushrooms into bite-sized pieces and cut the potatoes into roughly 2 cm (1 in) cubes. Leaving the skins on saves time, but peel if you prefer.
In a large bowl, toss the mushrooms and potatoes with a tablespoon of neutral oil, salt and pepper, and a blend of sweet, smoked and hot paprika. Spread them in a single layer on a parchment-lined baking tray and roast at 220°C/425°F until golden and tender.
While they roast, make the paprikash sauce. Heat two tablespoons of neutral oil in a large skillet over medium heat. Add a diced yellow onion and a generous pinch of salt. Cook, stirring occasionally, until the onion softens and begins to brown.
Add minced garlic, tomato paste and a little white miso paste for extra savory depth. Stir in the remaining sweet, smoked and hot paprika, then sprinkle in plain flour and cook for another minute to remove the raw flour taste.
Pour in vegetable stock, scraping up any browned bits from the pan, and add soy sauce for umami. Bring the mixture to a gentle simmer. To prevent the sour cream from splitting, spoon about 60 ml (1/4 cup) of the warm sauce into a small bowl and whisk it into the sour cream to temper it.
Stir the tempered sour cream into the sauce until smooth. Add the roasted mushrooms and potatoes, gently fold to coat with the sauce, and let everything simmer for a few minutes so the flavours meld.
Traditionally, paprikash is served over egg noodles or dumplings. It also pairs nicely with rice or buckwheat groats for a heartier, less traditional option.
Vegetarian Mushroom & Potato Paprikash
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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
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Preheat oven to 220°C/425°F. Toss mushrooms and potatoes with 1 tbsp neutral oil, salt, pepper, 1 tsp sweet paprika, ½ tsp smoked paprika and ¼ tsp hot paprika. Spread on a parchment-lined tray and roast 20–30 minutes, until golden and tender.
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Meanwhile, heat 2 tbsp neutral oil in a large skillet over medium. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 7–10 minutes.
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Add garlic, tomato paste, miso, and the remaining paprikas. Cook until fragrant, then stir in the flour and cook 1–2 more minutes.
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Pour in the vegetable stock, scrape up browned bits, stir in soy sauce and bring to a simmer.
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Temper the sour cream by stirring about 60 ml (¼ cup) of warm sauce into it, then add the mixture back to the pan and whisk until smooth.
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Fold in the roasted mushrooms and potatoes, simmer a few minutes to meld flavours, and serve over noodles, rice or buckwheat.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This vegetarian paprikash is a flavourful, hearty weeknight meal—easy to make and perfect for busy evenings.
