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Mushroom paprikash with sour cream, served with dumplings
Creamy mushroom paprikash with rich spiced sauce and soft dumplings

Hungarian Mushroom Paprikash

Author: Flavelo
Recipes Main Courses
Mushroom paprikash is the flagship of vegetarian Hungarian cuisine. Mushrooms' high water content and sponge-like structure allow them to absorb every flavor of the paprika base. The secret is sautéing the mushrooms: let them cook away their liquid and brown slightly to concentrate 'umami' (the fifth taste), evoking the depth of meat dishes.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Deep skillet or pot
  • Cutting board, knife
  • Bowl for thickener

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Clean and slice mushrooms. Chop onion finely.

Tip: Don't cut mushrooms too thin as they lose volume during cooking (water loss).
2 ✓

Sauté onion in oil. Remove from heat, mix in paprika, then immediately add mushrooms and mix.

Tip: Mushroom moisture prevents paprika from burning, so no need to add water at this stage.
3 ✓

Return to heat, salt, pepper, add crushed garlic. Cover and braise for 10 minutes.

Tip: Salting releases mushroom juices (osmosis); they steam in their own liquid.
4 ✓

Remove lid and cook away liquid until it fries in its fat.

Tip: This step concentrates flavors.
5 ✓

Whisk sour cream with flour and water (slurry). Pour over mushrooms and boil until thickened. Sprinkle with parsley.

Tip: Flour starch grains swell under heat and bind water, thickening the sauce (gelatinization).

Recipe FAQ

Why is it too thin?
Mushrooms release tons of water. You must sauté without lid at the start until this water evaporates. Only then add thickener.
Wash or peel?
Cultivated button mushrooms don't need peeling, just a quick rinse under running water. Don't soak, or they absorb water!

Ingredients

  • 1.5 lbs Button Mushrooms
  • 1 head Onion
  • 2 cloves Garlic
  • 3 tbsp Oil
  • 1 tbsp Sweet Paprika
  • 1 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1 cup Sour Cream
  • 1 tbsp All-Purpose Flour
  • 1/2 cup Water
  • 1 bunch Fresh Parsley