Hungarian Mushroom Paprikash
This smoky, creamy Hungarian paprikash swaps chicken for meaty mushrooms and leeks, delivering all the paprika-forward warmth you crave in under 45 minutes. Perfect for cozy weeknights when you want comfort food that's both plant-based and ridiculously satisfying.
Servings 3
Calories 616kcal
Equipment
- Large pot
- Large pan or braising pan with a lid
- Knife
- cutting board
- kitchen scale
Ingredients
- 300 g whole wheat fusilli
- 500 g fresh mushrooms sliced
- 1 large leek thinly sliced
- 1 medium onion finely diced
- 2 cloves of garlic minced
- 2 tbsp sweet paprika powder
- 1 tsp smoked paprika powder
- 200 ml oat whipping cream
- 200 ml vegetable broth
- 2 tbsp olive oil
- A handful of fresh parsley chopped
- Salt and pepper to taste
Instructions
- Cook the whole wheat fusilli according to the package directions.
- While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the sliced leek and minced garlic to the pan and cook for another 3-4 minutes until the leek is soft.
- Add the sliced mushrooms and cook until they have released their water and started to brown, about 8-10 minutes.
- Stir in the sweet and smoked paprika powders and cook for one minute until fragrant.
- Pour in the vegetable broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and let it cook for 5 minutes.
- Reduce the heat to low and stir in the oat whipping cream. Season with salt and pepper to taste. Let it simmer gently for another 2-3 minutes, but do not bring to a boil.
- Drain the cooked fusilli and add it to the pan with the paprikash sauce. Toss everything together until the pasta is well coated.
Notes
Serving suggestions:
Serve the Hungarian Mushroom Paprikash immediately, garnished with fresh chopped parsley. A simple side salad with a light vinaigrette would be a great accompaniment.
For this rich, paprika-forward dish, reach for a glass of Pinot Noir or Zweigelt—both have the acidity to cut through the creamy sauce while their earthy, fruity notes complement the smoky paprika beautifully. If you prefer white, a crisp Furmint (a classic Hungarian choice) or an off-dry Riesling works wonderfully, balancing the dish's warmth with refreshing citrus and minerality. For an alcohol-free option, whip up a simple sparkling ginger lemonade: mix fresh lemon juice with sparkling water, add a splash of ginger syrup or freshly grated ginger, and serve over ice with a sprig of fresh parsley. The ginger's spicy kick and the lemon's brightness will mirror the paprika's warmth while cleansing your palate between bites.
Allergens:
- Wheat (gluten) from the whole wheat fusilli pasta.
- Oats (gluten) from the oat whipping cream.
- Celery (only if the vegetable broth you use contains celery; check the label of your broth/bouillon)
Emission Hotspots:
- Shop to home transportation, if a combustion car is used
Sustainability tips:
- Whenever possible, buy your mushrooms, leeks, and onions from local farmers, when in season. This reduces the carbon footprint associated with transportation and storage.
- This paprikash tastes even better the next day. Store any leftovers in an airtight container in the fridge and enjoy it for lunch. You can also freeze it in individual portions for a quick and easy meal later on.
- Compost your vegetable trimmings, turning them into nutrient-rich soil instead of landfill waste.
- Keep the lid on your pot while the paprikash is simmering. This traps heat, which reduces cooking time and saves energy. You can even turn off the stove a few minutes early and let the residual heat finish the cooking process.
- Walk or bike to the supermarket and farmer's market to cut transportation emissions
- Buy a big bunch of parsley and give the leftovers to your guinea pigs 🐹.