Here’s a classic Hungarian Mushroom Paprika recipe—a creamy, comforting vegetarian dish with rich paprika flavor, perfect over noodles, rice, or potatoes.
Hungarian Mushroom Paprika
Ingredients (serves 4)
- 1 lb (450 g) mushrooms, sliced (button or cremini work well)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil or butter
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds (optional)
- 1 cup sour cream
- 1 tablespoon flour (optional, for thickening)
- 1 cup vegetable broth or water
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Onions and Garlic
- Heat oil or butter in a skillet or saucepan over medium heat.
- Cook onions until translucent, about 5 minutes.
- Add garlic and cook for 1 more minute.
- Add Paprika
- Remove the pan from heat briefly.
- Stir in paprika (prevents burning and bitterness).
- Add caraway seeds if using.
- Cook the Mushrooms
- Add sliced mushrooms to the pan and stir well to coat with paprika.
- Cook for 5–7 minutes until mushrooms release their moisture and start to brown.
- Add Broth and Simmer
- Pour in vegetable broth and bring to a simmer.
- Cook 10 minutes until mushrooms are tender and sauce slightly thickens.
- Make It Creamy
- Mix flour into sour cream (optional, prevents curdling).
- Gradually stir sour cream into the mushroom mixture off heat.
- Heat gently, do not boil, until sauce is smooth and creamy.
- Season and Serve
- Season with salt and pepper to taste.
- Garnish with fresh parsley.
- Serve hot over noodles, rice, or boiled potatoes.
Tips
- Use sweet Hungarian paprika, not smoked, for an authentic flavor.
- For extra richness, add a pat of butter at the end.
- This dish also works as a filling for crepes (palacsinta) for a savory meal.
I can also create a quick 20-minute weeknight version that’s almost as flavorful but much faster to make if you want.
Do you want me to do that?
