Description
Hungarian Mushroom Paprikash is a comforting and creamy vegetarian dish bursting with the rich flavors of paprika and tender mushrooms, ready in just 30 minutes.
Ingredients
Units
Scale
For the Sauce
- 2 tablespoons unsalted butter Provides richness and base flavor
- 1 medium onion Diced, adds sweetness and depth
- 10 ounces cremini or button mushrooms Sliced, the heart of the dish
- 2 cloves garlic Minced, enhances flavor
- 1 tablespoon sweet paprika Essential for the dish’s character
- 1 teaspoon smoked paprika Optional, adds depth
For Thickening
- 2 tablespoons all-purpose flour Acts as a thickener for the creamy sauce
For the Broth
- 1 cup vegetable broth Adds depth and flavor
For Creaminess
- 3/4 cup sour cream Provides a creamy tang
Instructions
- Melt Butter: Melt the butter in a large skillet over medium heat.
- Sauté Onion: Sauté the diced onion for about 5 minutes until soft and golden brown.
- Cook Mushrooms: Stir in sliced mushrooms and cook for approximately 8 minutes until tender.
- Add Spices: Add minced garlic, sweet paprika, and smoked paprika; stir for about 30 seconds.
- Thicken Sauce: Sprinkle flour over the mixture and stir, then gradually pour in vegetable broth.
- Simmer Sauce: Bring to a gentle simmer for about 5 minutes until the sauce thickens.
- Finish with Sour Cream: Reduce heat, mix in sour cream, and stir gently avoiding curdling.
- Season and Serve: Season with salt and pepper, serve immediately over cooked noodles or crusty bread.
Notes
- Use fresh garlic and high-quality mushrooms for the best flavor.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
