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Vegetarian, Meal soups and plant based

Potato stew with mushrooms and paprika

This potato stew with mushrooms and paprika serves 4 people in 45 minutes, at an easy skill level and a cost of €1.90 per person. The trick is adding the paprika off the heat to keep its color, and mashing a few potatoes against the pot to thicken the sauce without flour.

It's chilly out, so I'm thinking a soft potato and mushroom stew with paprika, and some bread to mop up the sauce.

Potato stew with mushrooms and paprika
Total time
45 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This is a soft, comforting dish, where potatoes turn tender in a creamy sauce lightly spiced with paprika. The mushrooms add a meaty bite, the tomato paste brings a touch of acidity, and the sour cream ties everything together without hiding the vegetables. The result feels like a gratin without the oven, warm and easy to portion for the whole family.

It's the kind of dish to make on a chilly weeknight in fall or winter, when you want a full meatless meal that actually fills you up. Kids love the soft texture and mild sauce, and crusty bread for dipping always wins everyone over at the table. It also works well for guests, since it cooks in a single pot with barely any watching.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 800 g
  • Button mushrooms 400 g
  • Onion 2
  • Garlic 2 cloves
  • Parsley 1 bunch

Pantry

  • Sweet paprikaoften in the pantry 2 tsp
  • Tomato pasteoften in the pantry 1 tbsp
  • Vegetable bouillon cubeoften in the pantry 1
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Sour cream 20 cl

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Peel the potatoes and cut them into large cubes, thinly slice the onions and garlic, and cut the mushrooms into quarters.

    Cut the potatoes into even cubes so they cook at the same rate.

  2. Cook the onions in the oil in a Dutch oven, add the mushrooms and let them brown. 10 min

    Don't stir constantly, they need to release their water first, then brown.

  3. Take the pot off the heat, stir in the paprika, garlic and tomato paste, then put it back on the heat.

    Off the heat, the paprika won't burn.

  4. Add the potatoes, cover with water up to the level of the ingredients along with the crumbled bouillon cube, season with salt and pepper, and let simmer covered. 25 min

    Poke a cube with a knife, it should pierce through without crumbling.

  5. Pour in the sour cream, let it simmer for two minutes, sprinkle with parsley and serve with the country bread. 2 min

    Mash a few potatoes against the side of the pot, the sauce turns creamy without any flour.

Our tips to get it right

  • Pick waxy potatoes like Yukon Gold or red potatoes, they hold their shape instead of turning to mush.
  • Let the mushrooms brown well before adding anything else, that color is what builds flavor in the pot.
  • Taste and adjust the salt after adding the bouillon cube, it's already salty and might be enough on its own.

The variations

  • Swap the button mushrooms for cremini or oyster mushrooms for a deeper flavor.
  • This recipe is already vegetarian, you can make it vegan by swapping the sour cream for soy or oat cream.
  • For picky or rushed kids, blend part of the stew at the end of cooking for a smoother, more even texture.

What to serve it with

  • Green salad with vinaigrette
  • Fresh cheese for dessert
  • Sparkling water with lemon

Storage

This stew keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, just leave out the fresh parsley and add it after thawing. Reheat gently in a pot, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you make this stew ahead of time?

Yes, you can make it the day before and reheat it gently before serving. The sauce actually tastes even better after resting overnight in the fridge.

Can you replace the sour cream with something else?

You can use heavy cream or a plant based cream, the result will be slightly thinner. If so, let it simmer a few extra minutes before serving.

How do you keep the potatoes from falling apart?

Cut them into even cubes of about an inch and start checking at 20 minutes of cooking. A knife should slide through easily without the potato crumbling on its own.

Can you use a different broth than the vegetable bouillon cube?

Yes, homemade stock or chicken broth works just as well if you don't need the dish to stay vegetarian. Just adjust the salt at the end of cooking.

How long does it take to make a potato stew with mushrooms and paprika?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a potato stew with mushrooms and paprika?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a potato stew with mushrooms and paprika cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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