Meatless Monday: Easy Mushroom Paprikash


We try to eat meatless 1-2 times per week but admittedly, I have a really hard time getting past pasta on those nights. Not only because it seems that a lot of the vegetarian recipes I come across are pasta-based, but also because I tend to already have a pasta dish on the menu once per week, and don’t really like eating pasta more than that (or, more accurately, I really would like that, but can’t really justify it).

We really enjoy chicken paprikash and, being the big mushroom fans that we are, I knew we’d like a mushroom version as well. And yes, paprikash is often served over egg noodles, but we had this over rice instead—although I didn’t have time to make brown rice this particular day so considering we had white rice, I probably should have stuck with pasta anyway. 🙂 At any rate, what I like about mushroom-based meatless dishes is that they still have a hearty, meaty quality to them. I ended up increasing the amount of mushrooms in this recipe. I used cremini, but I think sliced portobellos would also work really well. This dish is easily made ahead—and even tastes a little better that way—but it’s also incredibly quick, so it can easily be made on a weeknight.

Meatless Monday: Easy Mushroom Paprikash

10 thoughts on “Meatless Monday: Easy Mushroom Paprikash

  1. That’s so funny because I actually don’t eat pasta all that much. I mostly make it because it’s an easy meal that I know the.boy will like. 🙂

    I’m still trying to learn to like mushrooms and this might be the dish that pushes me over the edge! I love the flavor of paprika!

  2. we loved this!! great flavor. I used smoked mild paprika and added a can of black beans (drained & rinsed) for additional protein…..thanks for sharing this with us!

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