Mushroom Paprikash with Mashed Potatoes and Crispy Greens
Recipe type: Entree
Cuisine: Hungarian
  • For the Potatoes
  • 6 russet potatoes, chopped
  • Kosher salt
  • ½ tsp. garlic powder
  • ¼ tsp. black pepper
  • ½ cup vegetable broth
  • For the Paprikash
  • 2-8 oz. packages mushrooms, sliced
  • 2 Tbs. extra-virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 Tbs. paprika
  • ½ tsp. allspice
  • ¼ tsp. black pepper
  • 2 cups vegetable broth
  • Kosher salt to taste
  • For the Greens
  • 2 Tbs. extra-virgin olive oil
  • 8 oz. fresh spinach, chopped
  • 1 bunch kale, stemmed and chopped
  • 2 garlic cloves, minced
  • Kosher salt and pepper to taste
  • A pinch of ground nutmeg
  1. Place the chopped potatoes in a medium saucepan. Sprinkle in some salt and fill with cold water. Cover and bring to a boil over medium-high heat. When the water is boiling, remove the lid and cook until the potatoes are fork-tender, about 12 minutes. Drain the water and return the potatoes to the pan. Add the seasoning and some broth. Mash the potatoes until smooth, adding more broth as needed. Use the potato masher to whip the potatoes until they are smooth and creamy. Cover the pot and set aside.
  2. In a deep saute pan, heat the oil over medium-high heat. Add the mushroom slices and let cook until browned, about 8 minutes. Add the onion and the seasonings. Saute until the onion is softened. Add in the broth and bring the sauce to a boil. Reduce the heat to low and let cook until the sauce reduces a bit, about ten minutes.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add the spinach and/or kale in small bunches and toss with the garlic. When the greens wilt, add more, tossing them in the oil and garlic. If you want them crispy, let them sit for a bit without tossing. Season with salt, pepper and nutmeg.
  4. Assembly: put a layer of mashed potatoes in a shallow bowl. Top with mushrooms and paprika sauce. Top with crispy greens.
Recipe by The "V" Word at