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Hungarian Mushroom Paprikash in a white bowl with sautéed mushrooms in creamy paprika sauce, fresh parsley, and steamed white rice.

Hungarian Mushroom Paprikash

A rich, rustic Hungarian Mushroom Paprikash featuring tender mushrooms smothered in a vibrant, creamy, sweet paprika sauce. The perfect quick and hearty vegetarian dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Eastern European, Hungarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cremini mushrooms Thickly sliced
  • 1 large yellow onion Thinly sliced
  • 2 tablespoon butter For sautéing
  • 2 cloves garlic Minced
  • 2 tablespoon sweet Hungarian paprika High quality preferred
  • 1 cup vegetable broth Low sodium
  • ½ cup sour cream Room temperature
  • 1 tablespoon all-purpose flour For thickening
  • 2 tablespoon fresh parsley Chopped for garnish
  • cooked white rice For serving

Equipment

  • 1 Large, deep skillet With a tight-fitting lid
  • 1 Chef Knife For slicing mushrooms
  • 1 Small mixing bowl For tempering the sour cream
  • 1 Whisk For smoothing the flour mixture

Method
 

  1. Melt the butter in a large skillet and cook the onions slowly until translucent to build a sweet flavor base.
  2. Remove the pan from the heat and stir in the garlic and paprika for thirty seconds to toast the spices without burning.
  3. Return the pan to the heat, add the sliced mushrooms, and toss well to coat them completely in the red spice blend.
  4. Pour in the vegetable broth, cover, and simmer gently for fifteen minutes to tenderize the mushrooms so they release their juices.
  5. Whisk the flour and sour cream together in a small bowl until completely smooth to prepare the thickening agent.
  6. Stir a spoonful of hot broth into the sour cream to temper it gently so it does not curdle when added to the pan.
  7. Stir the tempered cream mixture back into the skillet and cook for two minutes to thicken the sauce beautifully.
  8. Garnish the rich stew with fresh parsley and serve immediately over hot white rice to soak up the gravy.

Notes

Always remove the skillet from the heat before adding the paprika powder; this prevents the delicate spice from burning and turning the entire sauce bitter.