Paprika is one of my favorite spices; if I ever run out, I get really upset. Paprika adds heat and warmth without being spicy and I put it in most of my dishes. Paprika is used a lot in Hungarian cuisine and in fact, paprikash is a dish where the sauce is made from paprika. You’ve seen this here in my recipe for Vegan “Chicken” Paprika with Wide Noodles and Kale which I made with Butler Foods Soy Curls.
Yesterday I had an urge for a simple dish. I wanted mashed potatoes and I wanted mushrooms and greens. That’s what I went in the kitchen to make but I came out with a paprikash dish.
This is a simple recipe and you can change up any of the components to your liking. The mashed potatoes can be swapped with polenta, noodles, mashed cauliflower, mashed celery root or whatever puree you would like on the bottom.
Usually, when I make mashed potatoes, I add non-dairy milk but I wanted it lighter so I used broth. It still turned out really smooth and creamy. The trick is to use the masher like a whisk. After you’ve mashed up the taters and added the seasonings and broth, use the masher like a whisk until the potatoes are smooth.
For the main part of the dish, you can use tofu, tempeh, seitan, cauliflower or any mushrooms of your choosing. I used white button mushrooms but any kind would be great.
Finally, for the greens you can use whichever you like best. I used a combination of spinach and kale which is a good flavor and texture pairing.
There couldn’t be an easier dish to make and yet it looks like an elegant restaurant dish. It’s filling, comforting and so delicious. Enjoy!
Mushroom Paprikash with Mashed Potatoes and Crispy Greens
GF
6 russet potatoes, chopped
Kosher salt
½ tsp. garlic powder
¼ tsp. black pepper
½ cup vegetable broth
For the Paprikash
2-8 oz. packages mushrooms, sliced
2 Tbs. extra-virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
2 Tbs. paprika
½ tsp. allspice
¼ tsp. black pepper
2 cups vegetable broth
Kosher salt to taste
For the Greens
2 Tbs. extra-virgin olive oil
8 oz. fresh spinach, chopped
1 bunch kale, stemmed and chopped
2 garlic cloves, minced
Kosher salt and pepper to taste
A pinch of ground nutmeg
Place the chopped potatoes in a medium saucepan. Sprinkle in some salt and fill with cold water. Cover and bring to a boil over medium-high heat. When the water is boiling, remove the lid and cook until the potatoes are fork-tender, about 12 minutes.
Drain the water and return the potatoes to the pan. Add the seasoning and some broth. Mash the potatoes until smooth, adding more broth as needed. Use the potato masher to whip the potatoes until they are smooth and creamy. Cover the pot and set aside.
In a deep saute pan, heat the oil over medium-high heat. Add the mushroom slices and let cook until browned, about 8 minutes. Add the onion and the seasonings. Saute until the onion is softened. Add in the broth and bring the sauce to a boil. Reduce the heat to low and let cook until the sauce reduces a bit, about ten minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add the spinach and/or kale in small bunches and toss with the garlic. When the greens wilt, add more, tossing them in the oil and garlic. If you want them crispy, let them sit for a bit without tossing. Season with salt, pepper and nutmeg.
Assembly: put a layer of mashed potatoes in a shallow bowl. Top with mushrooms and paprika sauce. Top with crispy greens.
The “V” Word: Say it. Eat it. Live it.
Print Mushroom Paprikash with Mashed Potatoes and Crispy Greens Author: Rhea Parsons Recipe type: Entree Cuisine: Hungarian Ingredients- For the Potatoes
- 6 russet potatoes, chopped
- Kosher salt
- ½ tsp. garlic powder
- ¼ tsp. black pepper
- ½ cup vegetable broth
- For the Paprikash
- 2-8 oz. packages mushrooms, sliced
- 2 Tbs. extra-virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 Tbs. paprika
- ½ tsp. allspice
- ¼ tsp. black pepper
- 2 cups vegetable broth
- Kosher salt to taste
- For the Greens
- 2 Tbs. extra-virgin olive oil
- 8 oz. fresh spinach, chopped
- 1 bunch kale, stemmed and chopped
- 2 garlic cloves, minced
- Kosher salt and pepper to taste
- A pinch of ground nutmeg
- Place the chopped potatoes in a medium saucepan. Sprinkle in some salt and fill with cold water. Cover and bring to a boil over medium-high heat. When the water is boiling, remove the lid and cook until the potatoes are fork-tender, about 12 minutes. Drain the water and return the potatoes to the pan. Add the seasoning and some broth. Mash the potatoes until smooth, adding more broth as needed. Use the potato masher to whip the potatoes until they are smooth and creamy. Cover the pot and set aside.
- In a deep saute pan, heat the oil over medium-high heat. Add the mushroom slices and let cook until browned, about 8 minutes. Add the onion and the seasonings. Saute until the onion is softened. Add in the broth and bring the sauce to a boil. Reduce the heat to low and let cook until the sauce reduces a bit, about ten minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add the spinach and/or kale in small bunches and toss with the garlic. When the greens wilt, add more, tossing them in the oil and garlic. If you want them crispy, let them sit for a bit without tossing. Season with salt, pepper and nutmeg.
- Assembly: put a layer of mashed potatoes in a shallow bowl. Top with mushrooms and paprika sauce. Top with crispy greens.
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