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Hungarian Mushroom Paprikash

Irresistible Hungarian Mushroom Paprikash in Just 30 Minutes

Delight in this rich and creamy Hungarian Mushroom Paprikash, a vegetarian comfort food that can be made in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Hungarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons unsalted butter Substitute with plant-based butter for dairy-free option.
  • 1 medium onion Diced.
  • 10 ounces cremini or button mushrooms Sliced; shiitake or portobello can enhance umami flavors.
  • 2 cloves garlic Minced.
  • 1 tablespoon sweet paprika
  • 1 teaspoon smoked paprika Optional.
  • 2 tablespoons all-purpose flour Swap with gluten-free flour for gluten-free dish.
  • 1 cup vegetable broth
  • ¾ cup sour cream Use coconut yogurt for dairy-free option.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Melt the butter in a large skillet over medium heat until foamy and fragrant, about 1 minute.
  2. Add the diced onion and cook for approximately 5 minutes until soft and golden brown.
  3. Introduce 10 ounces of sliced mushrooms and sauté for about 8 minutes until tender and liquid has evaporated.
  4. Stir in minced garlic, sweet paprika, and smoked paprika; toast for about 30 seconds.
  5. Sprinkle in all-purpose flour, then gradually pour in vegetable broth while stirring. Let simmer for about 5 minutes until sauce thickens.
  6. Reduce heat to low and mix in sour cream gently to avoid curdling.
  7. Season with salt and pepper to taste. Serve over cooked noodles or bread.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; reheat gently. Freezing is possible for up to 3 months.

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