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Creamy mushroom paprikash served with fresh parsley and dumplings
Creamy mushroom paprikash with soft paprika sauce and fresh herbs.

Creamy Mushroom Paprikash

Author: Flavelo
Recipes Vegetarian & Vegan Dishes

Mushrooms are a special ingredient: high water content yet full of umami (the fifth taste), making incredibly rich-flavored dishes even without meat. The secret lies in sautéing the mushrooms: let them cook off their own liquid and brown slightly, concentrating flavors which paprika and sour cream then complete.

🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Wide skillet
  • Cutting board
  • Knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean mushrooms (don't soak, they act like sponges!) and slice them. Chop the onion.

Tip: If you soak mushrooms in water, they will steam rather than brown.
2 ✓

Sauté onion in oil until translucent.

Tip: Onion gives the sauce its sweetness.
3 ✓

Add mushrooms. They release liquid initially – cook this off completely until they fry in their own fat and brown slightly.

Tip: This step (reduction and browning) is most important for concentrating flavors.
4 ✓

Remove from heat, stir in paprika, crushed garlic, salt, pepper, and pour in water.

Tip: Never add paprika over flame, as it burns in seconds and turns bitter.
5 ✓

Simmer a few minutes (mushrooms soften quickly), then stir in the sour cream (tempered with a little hot sauce).

Tip: Don't boil vigorously with sour cream, or it may curdle.

Recipe FAQ

Why did mushrooms turn rubbery?
Steamed at too low heat or cooked too long. Mushrooms need medium-high heat.
Sauce is too thin.
Mix a teaspoon of flour into the sour cream (slurry) and use that to thicken when boiling.

Ingredients

  • 1 lb Button Mushrooms (sliced)
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 tbsp Hungarian Paprika
  • 3/4 cup Sour Cream
  • 3 tbsp Oil
  • 1 tsp Salt
  • 0.5 tsp Ground Pepper
  • 1/2 cup Water