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.