Gomba Paprikás (Pilze in Paprikasauce)

Eigentlich wird dieses Rezept mit saurer Sahne gemacht, die ich durch eine sehr leckere selbstgemachte Sauce mit Sojamilch und Sonnenblumenkernen ersetzt habe. Das namensgebende Paprikapulver durfte dabei natürlich nicht fehlen.

Gomba Paprikás (2 Portionen)

1 TL Öl
200 g frische Champignons, gewürfelt
1 kleine Zwiebel, gewürfelt

180 ml Sojamilch, ungesüßt
2 EL Sonnenblumenkerne
1 EL Speisestärke
2 TL süßes Paprikapulver
Saft einer halben kleinen Zitrone
1 TL Agavensirup oder Zucker
Salz/Pfeffer nach Belieben

1/2 TL getrockneter Dill
1 EL frisch gehackte Petersilie

Gekochte Nudeln (vorzugsweise Spätzle) für zwei Personen

Öl in einer großen Pfanne erhitzen. Zwiebel hinzufügen und 2-3 Minuten auf höchster Stufe anbraten. Hitze reduzieren und Pilze hinzugeben. 5-7 Minuten bräunen.

In der Zwischenzeit die Sauce zubereiten: Sonnenblumenkerne und 2-3 EL Sojamilch im Universalzerkleinerer zu einer glatten Masse verarbeiten. Restliche Zutaten dazugeben und pürieren. Zu den Pilzen geben und etwas einkochen lassen. Die Sauce sollte eine cremige Konsistenz haben. Dill und Petersilie unterrühren sowie mit Salz und Pfeffer abschmecken. Mit Nudeln sofort servieren.

42 Comments

  • imola
    7 Jahren ago

    Hi Mihl,
    I am Hungarian, we basically do the same trick with all the veggies that we can do with meat as a pörkölt. Pörkölt is the onion base with paprika and it means that it is browned or roasted. My favorite one is the squash stew which is tökfőzelék in Hungarian. I have to say that after you brown the onion and garlic with paprika you can pretty much throw in any veggies that you like, just have to adjust the sauce with some water, and in the end put in the „sourcream“ with the flour. Great blog and loads of inspiration Mihl,
    Imola

    • 7 Jahren ago

      Hi Imola,

      thank you for the great info!

  • 7 Jahren ago

    […] From: Seitan is my motor […]

  • 8 Jahren ago

    This looks really great! We’re in the midst of cold rainy weather, so i will be trying this out, I think!

  • 8 Jahren ago

    Oooh, I adore mushrooms and this looks fabulous!

  • diana
    8 Jahren ago

    Hey I’m from Hungary, and i was quite surprised to see this recipe here, though i have to say its rather unorthodox (from the original one) :D but im glad you’re spreading the well-deserved name of hungarian cuisine.

  • 8 Jahren ago

    This looks awesome! I never quite know what to do with paprika, and I love how it’s one of the stars here – the mushroom sauce looks delicious.

  • 8 Jahren ago

    oh yum! mushrooms & paprika = 2 of my favourite things!!

  • Svenja
    8 Jahren ago

    I always wondered what to buy when a recipe calls for „Hungarian paprika“. Is it „Paprika edelsüß“ or is there something else?

    • 8 Jahren ago

      Hungarian paprika can be mild or hot. I used a good quality mild paprika aka „edelsüß“.

  • 8 Jahren ago

    I love the name Gomba, it just sounds delicious! That plate of food is seriously stunning, I am going to have to try this – so creamy and delicous.

  • Beans, Figs and Katz
    8 Jahren ago

    this was wonderful! we made it with rice milk, and forgot the sweetener, but still amazing. we served it over homemade chickpea cutlets, with mashed potatoes and salad. thank you!

    • 8 Jahren ago

      Thank you for trying it and I am glad you liked it!

  • 8 Jahren ago

    Woah. That looks so creamy and delicious!

  • How perfect! I love mushrooms! I could eat mushrooms every day and not get sick of them. This will certainly come in handy when it’s time to do my „H“ entry for E.A.T World. *bookmarking*

  • 8 Jahren ago

    I’ve gotta say, I never cook Hungarian food! It just never occurs to me… But this here looks so good, really hearty and perfect for a cold evening.

  • 8 Jahren ago

    OMG that looks seriously amazing!! Can’t wait to try this – thanks so much! :)

  • taleoftwovegans
    8 Jahren ago

    Interesting! I’ll have to try this, as I have absolutely no idea what paprika tastes like – I’ve used it in things, but I was sortof of the opinion that it’s main flavour was ‚red‘. I’m intrigued! -Eve

    • 8 Jahren ago

      I guess it really depends on the kind of paprika you use. Some store-bought stuff doesn’t have any flavour.

  • 8 Jahren ago

    what a beautiful dish, Mihl! i don’t recall ever having a hungarian dish before – i’m gonna have to start with your gomba paprikas! it looks to tasty not to try. yum! soy milk, sunflower seeds, and cornstarch for vegan sourcream, you say?! i’m all about that, too. yay! have an amazingly fun weekend, Sal!

    • 8 Jahren ago

      sorry, Mihl – i called you Sal at the end there. i’m gonna blame the glass of red wine i’m drinking while reading awesome blog posts! tee hee!

      • 8 Jahren ago

        Don’t worry. Stuff like that happens to me all the time :)

  • 8 Jahren ago

    Mihl, this looks incredible!

  • 8 Jahren ago

    Oh my gosh, that looks really really delicious and awesome! I’m totally going to have to try this soon.

  • 8 Jahren ago

    Oh, this looks blessèd :D Kinda like dark alfredo sauce. The fact that it uses ingredients that most people have on hand already is very welcoming. Great job, and I always love to read the detailed background of your dishes. All the best :)

  • 8 Jahren ago

    Oh my gosh that looks like the perfect meal for this wintry day. and that spatzle looks so good- is it like noodles?

    • 8 Jahren ago

      Yes, it is – usually homemade – pasta with lots of eggs.

  • 8 Jahren ago

    That looks wonderful. I’m going to print it off and give it a try. I’m going GF for a little bit, so I may put it over rice instead of spaetzel. I know, not authentic, but I don’t think I can resist that sauce!!

    • 8 Jahren ago

      Actually I think that rice is a wonderful idea!

  • 8 Jahren ago

    oh mercy, that looks divine. i love creamy red sauces… and mushrooms?! you can’t get much better than that!

  • 8 Jahren ago

    This looks fantastic, and I’ve been meaning to try my hand at making spatzle for awhile so this might be the perfect chance for a challenge. The sauce sounds so warm and creamy–perfect for winter!

  • 8 Jahren ago

    A friend of mine is from Hungary and her grandmother used to make Chicken Paprikash all the time–this looks so similar! I used to love it–now I can have yours instead!

  • 8 Jahren ago

    That looks so good mihl! I`m going to try this, for sure. The german grandma from my grandma lived in Hungary for some years, so my grandma always makes Goulash..but I have always hated it..
    But myshrooms and paprika are a big love in my life!
    I always make spätlze at home, my father loves it.

    • 8 Jahren ago

      How awesome! Do you have a vegan recipe for spätzle?

  • 8 Jahren ago

    One more sauce to add to my repertoire! You know how sometimes you feel like whipping up something different, but you’re not quite sure what – this sounds like a perfect answer. Yay for new and interesting options!

  • 8 Jahren ago

    What a lovely sauce instead of just a white sauce and mushrooms.

  • cookeasyvegan
    8 Jahren ago

    I just printed this out – it sounds wonderful. (There’s a recipe for spätzle in the Urban Vegan cookbook but I think I’ll just use a thick udon noodle. Not the right origin, I know.)

    • 8 Jahren ago

      Udon sounds perfect! Will remeber that next time I don’t have spätzle on hand.

  • 8 Jahren ago

    Yum! That looks sooooo good right now. Much better than the raw mushroom gravy I’ll be eating for lunch!

  • fortheloveofguava
    8 Jahren ago

    YUM! So this was on my pasta instead of my canned sauce… hehe…

    • 8 Jahren ago

      It WAS? Did you like it?

  • 8 Jahren ago

    Oh wow, that looks absolutely delish! I can almost taste it… I’ve had this kind of dish before but never knew how to make it!

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