Creamy Hungarian Paprika Mushrooms
Hungarian Mushroom Paprikash is a comforting and creamy vegetarian dish that comes together in just 30 minutes. This classic Hungarian recipe features tender mushrooms cooked in a rich paprika-spiced sour cream sauce, making it perfect for a cozy dinner served over noodles or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
Scale
For the Sauce
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 10 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon sweet paprika
- 1 teaspoon smoked paprika (optional)
For Thickening
- 2 tablespoons all-purpose flour
For the Broth
- 1 cup vegetable broth
For Creaminess
- ¾ cup sour cream
Instructions
- Melt Butter: Melt the butter in a large skillet over medium heat to create a rich base for the dish.
- Sauté Onion: Add the diced onion and cook for about 5 minutes, stirring occasionally, until it is soft and golden brown to develop sweetness and flavor depth.
- Cook Mushrooms: Stir in the sliced mushrooms and cook for approximately 8 minutes until they release their moisture and become tender.
- Add Garlic and Paprika: Add the minced garlic, sweet paprika, and smoked paprika (if using) and stir for about 30 seconds to bloom the spices and enhance flavor.
- Thicken Sauce: Sprinkle the flour over the mixture and stir thoroughly to coat the mushrooms and onions, then gradually pour in the vegetable broth while stirring constantly to prevent lumps.
- Simmer: Bring the mixture to a gentle simmer and cook for about 5 minutes to allow the sauce to thicken and flavors to meld.
- Add Sour Cream: Reduce the heat to low, mix in the sour cream carefully, stirring gently to combine without curdling, to create a creamy and tangy sauce.
- Season and Serve: Season with salt and freshly ground pepper to taste, and serve immediately over cooked noodles or with crusty bread for a satisfying meal.
Notes
- Use fresh garlic and high-quality mushrooms for the best flavor and texture.
- Be careful when stirring in the sour cream; low heat prevents curdling.
- Store any leftovers in an airtight container and refrigerate for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- This dish pairs beautifully with egg noodles or rustic bread to soak up the sauce.
Find it online: https://yumfoodusa.com/creamy-hungarian-paprika-mushrooms/