Description
Discover the heartwarming flavors of Hungarian Mushroom Paprikash, a creamy and comforting vegetarian dish made with mushrooms, paprika, and sour cream – ready in just 30 minutes.
Ingredients
For the Sauce:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 10 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon sweet paprika
- 1 teaspoon smoked paprika (optional)
For Thickening:
- 2 tablespoons all-purpose flour
For the Broth:
- 1 cup vegetable broth
For Creaminess:
- ¾ cup sour cream
Instructions
1. Melt the butter in a large skillet over medium heat.
2. Sauté the diced onion for about 5 minutes until soft and golden brown.
3. Stir in sliced mushrooms and cook for approximately 8 minutes until tender.
4. Add minced garlic, sweet paprika, and smoked paprika; stir for about 30 seconds until fragrant.
5. Sprinkle the flour over the mixture and stir well to coat.
6. Gradually pour in the vegetable broth while stirring to prevent lumps.
7. Bring to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the sauce thickens.
8. Reduce heat to low and gently stir in the sour cream until smooth and creamy. Avoid boiling to prevent curdling.
9. Season with salt and pepper to taste.
10. Serve immediately over cooked noodles, rice, or crusty bread.
Notes
Use fresh garlic and high-quality mushrooms for the best flavor. For a vegan version, substitute sour cream with a plant-based alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.