If you’ve never tried mushroom paprikash, it’s a lovely dish from Hungary that’s both simple and satisfying. The sauce is built around sweet paprika and rich sour cream, making it creamy and comforting without being heavy. It comes together quickly and feels like a little warm hug on a plate.
The Story Behind This Recipe
I first stumbled on mushroom paprikash when I was browsing old cookbooks from Eastern Europe. It caught my eye because I wanted something cozy but meatless for a change, and mushrooms happen to soak up flavors beautifully. I remember making it on a chill evening and how the aroma of paprika and caramelizing onions filled the kitchen—it felt so homey.
This dish is wonderful served over simple buttered noodles or even mashed potatoes, soaking up that saucy goodness. Whenever I make it, it quickly becomes a conversation starter because it’s familiar yet a bit different from everyday fare. Plus, it’s one of those recipes that’s forgiving, so I don’t mind tweaking it depending on what mushrooms I have in the fridge.
One little trick I’ve learned is not to rush the onions; letting them soften gently gives the base a sweet depth that complements the paprika wonderfully. And when stirring in the sour cream at the end, it’s best to temper it with some of the sauce first to avoid curdling. I often double the recipe because leftovers reheat nicely and taste even better the next day.
No fuss, no strange ingredients—just straightforward, approachable cooking that delivers on flavor and comfort. It’s a nice change-of-pace dinner when you want something lively but easy to pull together during a busy week.
Cuisine: Hungarian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound cremini or white mushrooms, sliced
- 1 tablespoon sweet Hungarian paprika
- 1/2 teaspoon smoked paprika (optional)
- 1 cup vegetable broth
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Butter noodles or mashed potatoes, for serving
Instructions
- Step 1. In a large skillet, melt the butter over medium heat.
- Step 2. Add the chopped onion and cook gently until soft and translucent, about 6-8 minutes.
- Step 3. Stir in the garlic and cook for about 30 seconds until fragrant.
- Step 4. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
- Step 5. Sprinkle the sweet paprika and smoked paprika over the mushrooms and stir well to coat.
- Step 6. Pour in the vegetable broth, bring to a gentle simmer, and cook for 5 minutes to let the flavors meld.
- Step 7. In a small bowl, whisk together the sour cream and flour until smooth.
- Step 8. Temper the sour cream mixture by gradually stirring in a few spoonfuls of the hot mushroom sauce.
- Step 9. Slowly add the tempered sour cream back into the skillet, stirring constantly to combine.
- Step 10. Cook for another 2-3 minutes until the sauce thickens. Season with salt and pepper.
- Step 11. Serve hot over buttered noodles or mashed potatoes, garnished with chopped parsley.
Tips for Success
- Use fresh mushrooms for best flavor, but if using frozen, thaw and drain well before cooking.
- To avoid curdling, always temper the sour cream before mixing it into the hot sauce.
- Adjust paprika to taste; Hungarian sweet paprika is key, but smoked paprika adds a nice depth.
- Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
- For a richer sauce, substitute half the sour cream with creme fraiche if available.
Variations & Substitutions
- Add sliced bell peppers with the onions for a bit more color and sweetness.
- Include a handful of fresh spinach stirred in at the end for some greens.
- Swap sour cream for Greek yogurt for a tangier but lighter finish.
- Try this paprikash with chicken or turkey instead of mushrooms for a meat version.
- For a dairy-free option, use coconut yogurt or cashew cream instead of sour cream.
