Description
Hungarian Mushroom Paprikash is a rich and comforting vegetarian stew featuring tender cremini mushrooms simmered in a sweet and smoky Hungarian paprika sauce. This creamy dish is thickened with sour cream and flour, garnished with fresh parsley, and traditionally served over fluffy white rice, making it a perfect weeknight meal or a flavorful side dish.
Ingredients
Vegetables
- 1 lb cremini mushrooms, thickly sliced
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (for garnish)
Dairy & Fats
- 2 tablespoons butter (for sautéing)
- ½ cup sour cream, room temperature
Spices & Broth
- 2 tablespoons sweet Hungarian paprika, high quality preferred
- 1 cup vegetable broth, low sodium
Others
- 1 tablespoon all-purpose flour (for thickening)
- Cooked white rice (for serving)
Instructions
- Sauté Onions: Melt the butter in a large skillet over medium heat. Add the thinly sliced onions and cook slowly until translucent, allowing the onions to develop a sweet and flavorful base.
- Toast Garlic and Paprika: Remove the pan from the heat. Stir in the minced garlic and sweet Hungarian paprika and let them toast for about thirty seconds, taking care not to burn the spices.
- Cook Mushrooms: Return the pan to the heat. Add the thickly sliced cremini mushrooms and toss to coat them thoroughly in the paprika mixture, allowing the mushrooms to absorb the flavors.
- Simmer: Pour in the low sodium vegetable broth and cover the skillet. Let it simmer gently for fifteen minutes until the mushrooms are tender and have released their juices.
- Prepare Thickening Agent: In a small bowl, whisk together the sour cream and all-purpose flour until completely smooth to create the thickening mixture.
- Temper Sour Cream: Stir a spoonful of the hot broth from the skillet into the sour cream mixture gradually to temper it, which prevents curdling when added back into the hot pan.
- Finish Sauce: Stir the tempered sour cream mixture into the skillet. Cook for an additional two minutes, stirring continuously until the sauce thickens beautifully.
- Garnish and Serve: Remove from heat. Garnish the mushroom paprikash with freshly chopped parsley. Serve immediately over hot cooked white rice, allowing the rice to soak up the rich, flavorful gravy.
Notes
- For a richer flavor, use high-quality sweet Hungarian paprika.
- Ensure the sour cream is at room temperature before mixing to avoid curdling.
- This dish is vegetarian; for a vegan version, substitute sour cream with a plant-based alternative.
- Adjust the seasoning with salt and pepper to taste as needed, especially if using low-sodium broth.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently to avoid breaking the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hungarian
