Hungarian Mushroom Paprikash: Comfort Food in 30 Minutes
A rich and creamy Hungarian mushroom paprikash made in just minutes, packed with earthy mushrooms, paprika flavor, and a comforting silky sauce perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
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
2 tablespoons all-purpose flour
1 cup vegetable broth
3/4 cup sour cream
Salt and pepper, to taste
Cooked noodles or crusty bread, for serving
Instructions
Melt the butter in a large skillet over medium heat.
Add the diced onion and sauté for about 5 minutes, until soft and lightly golden.
Stir in the sliced mushrooms and cook for about 8 minutes, until tender and browned.
Add the minced garlic, sweet paprika, and smoked paprika. Stir for 30 seconds until fragrant.
Sprinkle the flour over the mushroom mixture and stir well to coat evenly.
Gradually pour in the vegetable broth while stirring to prevent lumps.
Bring the mixture to a gentle simmer and cook for about 5 minutes, until the sauce thickens.
Reduce the heat to low and stir in the sour cream gently until fully combined.
Season with salt and pepper to taste.
Serve hot over cooked noodles or with crusty bread.
Notes
Use full-fat sour cream for the creamiest texture.
Do not boil after adding the sour cream, or the sauce may curdle.
Smoked paprika is optional, but it adds extra depth.
Cremini mushrooms give a deeper flavor, while button mushrooms keep it mild.
Fresh parsley can be added on top for color and freshness.
