Description
This Creamy Hungarian Mushroom Paprikash is a rich, comforting dish featuring tender mushrooms in a velvety paprika-infused sauce, finished with sour cream for tangy creaminess.
Ingredients
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 10 oz cremini or button mushrooms, sliced
- 2 garlic cloves, minced
- 1 tbsp sweet paprika
- 1 tsp smoked paprika (optional)
- 2 tbsp all-purpose flour
- 1 cup vegetable broth
- ¾ cup sour cream or coconut yogurt
Instructions
- Melt butter in a large skillet over medium heat until foamy.
- Add diced onion and cook for 5 minutes until soft and golden.
- Add mushrooms and cook for 8 minutes until tender.
- Stir in garlic, sweet paprika, and smoked paprika.
- Sprinkle flour and stir to combine evenly.
- Gradually add vegetable broth and simmer for 5 minutes until thickened.
- Reduce heat and stir in sour cream until creamy.
- Adjust seasoning and serve over egg noodles or crusty bread.
Notes
- Do not boil after adding sour cream to prevent curdling.
- Add extra smoked paprika for deeper flavor.
- Great served with noodles, rice, or mashed potatoes.
- Leftovers store well in the fridge for 2–3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian