Hungarian Mushroom Paprikash

Hungarian Mushroom Paprikash

 

Hungarian Mushroom Paprikash

Servings: 4

Ingredients

  1. 500g mushrooms (button or cremini), sliced
  2. 2 tablespoons butter or oil
  3. 1 onion, finely chopped
  4. 3 cloves garlic, minced
  5. 2 tablespoons sweet paprika
  6. 1 teaspoon smoked paprika (optional)
  7. 1 tablespoon flour
  8. 1 cup vegetable broth
  9. 1/2 cup sour cream
  10. Salt and black pepper, to taste
  11. 1 teaspoon dried thyme or parsley
  12. Fresh parsley, for garnish
  13. Cooked egg noodles or rice, for serving

Instructions

  1. Heat butter or oil in a large skillet over medium heat.
  2. Add chopped onion and cook until soft and translucent.
  3. Stir in garlic and cook for another minute until fragrant.
  4. Add sliced mushrooms and cook until they release their moisture and become tender.
  5. Sprinkle in paprika and smoked paprika, stirring well to coat the mushrooms.
  6. Add flour and cook for 1–2 minutes to form a light roux.
  7. Pour in vegetable broth and stir to combine, allowing the sauce to thicken slightly.
  8. Reduce heat and stir in sour cream until smooth and creamy.
  9. Season with salt, pepper, and herbs to taste.
  10. Serve hot over egg noodles or rice, garnished with fresh parsley.

Nutritional Information


Kcal: 320 kcal

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes