Bohemian Mushrooms

This recipe, like “Bohemian Rhapsody” is a quirky classic, but possibly not what Queen had in mind. It’s a vegan riff on paprikash. Easy, yet opulent, this dish features paprika, an homage to Bohemian/Romanian/Hungarian cooking. Bohemian Mushrooms make a stylish side dish served over soft, fresh greens, paired with polenta or mounded on top of toast.

This recipe comes to us from Ellen Kanner of Soulful Vegan.

Check out this video to watch how to make this recipe.

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Ingredients:

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• Pinch red pepper flakes (optional)
• 1 pound mushrooms, cremini or white button mushrooms, wiped clean and sliced
• 1 small tomato, chopped (about 1/2 cup)
• 1 tablespoon sweet paprika
• 1 teaspoon caraway seed
• 1 teaspoon coriander
• 1 tablespoon fresh dill, chopped
• Sea salt and fresh ground pepper to taste
• Juice of 1 lemon

To garnish:

• Additional chopped dill
• Chopped cilantro

Optional:

• A dollop of plain, unsweetened vegan yogurt like Kite Hill. Bonus points for homemade vegan yogurt

Directions:

1. In a skillet, preferably cast iron, heat oil over medium-high heat. When it starts to shimmer, add minced garlic and optional red pepper flakes. Give them a stir and let them dance around for a minute, releasing their fragrance. When garlic starts to soften and turn golden, add the mushrooms.

2. Continue cooking, stirring occasionally, until mushrooms darken, shrink and start to release their liquid, creating their own broth— about 8 to 10 minutes. Add chopped tomatoes, paprika, which blooms in hot liquid, caraway and coriander.

3. Cook for another 5 minutes or so, letting flavors meld and the sauce thicken and reduce. Just before serving, scatter in the chopped dill and stir in in lemon juice. Season to taste with sea salt and pepper.