Name: Hungarian Mushroom Paprikash (30 Min)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Hungarian
Ingredients: 500g mushrooms, sliced; 1 large onion, diced; 2 tbsp butter; 2 tbsp sweet paprika; 1 tsp smoked paprika; 1 cup sour cream; 1 tbsp flour; 1 cup vegetable broth; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh parsley, chopped (optional)

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Oh, Hungarian Mushroom Paprikash! Just saying the name makes my mouth water. I first fell in love with this dish during a chilly autumn trip to Budapest, where I stumbled into this tiny, steam-fogged café. One bite of that creamy, paprika-kissed mushroom sauce over buttery egg noodles, and I was hooked. I begged the chef for her secrets—she laughed and said “butter, patience, and good paprika!” When I got home, I spent weeks recreating that perfect balance of earthy mushrooms and velvety sauce. Now it’s my go-to comfort food when I need something rich, satisfying, and just a little bit magical.

Why You’ll Love This Hungarian Mushroom Paprikash

Trust me, this dish is about to become your new favorite weeknight hero. Here’s why:

Quick comfort: Ready in 30 minutes flat—perfect for when you need something cozy FAST.

Flavor bomb: That double-paprika magic (sweet + smoky) makes every bite sing.
Vegetarian dream: So hearty even meat-lovers won’t miss the meat.
Leftover gold: Tastes even better the next day—if it lasts that long!

My favorite part? How the sour cream swirls into that rusty-red sauce like a sunset. Pure comfort in a bowl.

Ingredients for Hungarian Mushroom Paprikash

Grab these simple ingredients—you probably have half in your kitchen already! I like to group everything in little bowls before I start, just like those Budapest café chefs taught me.

The stars: 500g fresh mushrooms (sliced—cremini work great)
Aromatics: 1 large onion (diced), 2 garlic cloves (minced)
Flavor magic: 2 tbsp sweet paprika, 1 tsp smoked paprika

Creamy base: 2 tbsp butter, 1 cup sour cream (pack it in there!)
Liquids: 1 cup vegetable broth, 1 tbsp flour (to thicken)
Finishing touches: 1 tsp salt, ½ tsp black pepper, fresh parsley (if you’re feeling fancy)

Pro tip: That smoked paprika? Worth hunting down—it gives the sauce that “something special” you can’t quite put your finger on.

How to Make Hungarian Mushroom Paprikash

Okay, let’s make some magic! This dish comes together in three simple stages—each one building layers of flavor. I promise, that first whiff of paprika hitting the warm butter will make your whole kitchen smell like a Budapest bistro.

Cooking the Base

First, melt that butter in a large skillet over medium heat (not high—we’re not searing steak here!). When it’s just starting to bubble, toss in your diced onions. Stir them around until they turn soft and slightly golden, about 5 minutes. Now add all those gorgeous sliced mushrooms—they’ll seem like too much at first, but they’ll release their juices. Give them a good 8 minutes, stirring occasionally, until they’re tender and all that liquid has mostly evaporated. This is when I usually sneak a mushroom or two for “quality control.”

Hungarian Mushroom Paprikash - detail 1

Building the Sauce

Time for the flavor fireworks! Stir in the garlic and both paprikas (sweet and smoked), letting them toast for just 30 seconds—you’ll smell them blooming. Quick tip: keep stirring so the paprika doesn’t burn. Now sprinkle the flour over everything and mix well—this is what’ll thicken our sauce later. Pour in the vegetable broth all at once, scraping up any tasty bits stuck to the pan. Let it bubble gently for 5 minutes until the sauce starts to coat the back of your spoon. See how it’s getting glossy? That’s the good stuff.

Finishing with Sour Cream

Here’s where we get creamy! Turn the heat down to low—this is crucial to prevent curdling. Dollop in your sour cream and gently stir it through the sauce. No rushing here—we’re going for velvety, not scrambled. After about 2 minutes, when everything’s beautifully combined, take it off the heat. Taste and adjust the salt and pepper if needed. That’s it! You’ve just made restaurant-worthy paprikash. I always give it one last stir and whisper “köszönöm” (that’s “thank you” in Hungarian) to the cooking gods.

Hungarian Mushroom Paprikash - detail 2

Tips for Perfect Hungarian Mushroom Paprikash

After making this dish more times than I can count, here are my hard-earned secrets for paprikash perfection:

Paprika matters: Fresh, high-quality Hungarian paprika makes ALL the difference. Check the expiration date—if it smells musty, toss it.
Sauce too thin? Mix 1 tsp flour with 2 tbsp cold water, then whisk it in while simmering.
Sauce too thick? Just stir in extra broth a tablespoon at a time.

Heat control: Keep the flame low when adding sour cream to prevent curdling—walk away and it might break!
Garnish game: A sprinkle of fresh parsley adds color and freshness, but a dollop of extra sour cream never hurts either.

My biggest tip? Trust your nose—when that smoky-sweet paprika aroma fills your kitchen, you’re on the right track!

Serving Suggestions for Hungarian Mushroom Paprikash

Oh, the possibilities! This creamy paprikash loves cozying up to all sorts of sides. My absolute favorite? Wide egg noodles—the sauce clings to every nook and cranny. For something lighter, fluffy rice soaks up all that paprika goodness beautifully. And if you’re feeling rustic, tear off hunks of crusty bread to mop up every last drop.

Need balance? A simple cucumber salad with dill or tangy pickles cuts through the richness perfectly. In Budapest, they often serve it with csalamádé (Hungarian pickles)—that crunch and vinegar zing make the whole meal sing!

Storing and Reheating Hungarian Mushroom Paprikash

Leftovers? Lucky you—this dish tastes even better the next day as the flavors really settle in! Just pop it in an airtight container and it’ll keep in the fridge for up to 3 days. When reheating, go low and slow—warm it gently on the stove with a splash of broth to bring back that creamy texture. A word to the wise: freezing isn’t ideal because the sour cream can separate when thawed. But honestly, in my house, we rarely have leftovers to worry about!

Hungarian Mushroom Paprikash FAQs

I get asked these questions all the time—here are my honest answers after countless batches:

“Can I use dried mushrooms?”
Absolutely! Soak 1 oz dried mushrooms in hot water for 20 minutes first (save that flavorful liquid—you can use it instead of broth!). Just remember, dried mushrooms pack more intense flavor, so you might want to use slightly less.

“What’s a good vegan sour cream substitute?”
Coconut milk yogurt works surprisingly well, or blend soaked cashews with lemon juice until creamy. The sauce won’t be quite as thick, but the flavor will still shine.

“How spicy is this?”
Not at all—unless you want it to be! Sweet paprika brings warmth, not heat. For kick, add a pinch of cayenne with the other spices.

“Worst mistake to avoid?”
Rushing the sour cream step—adding it to boiling sauce makes it curdle. Low heat is your friend!

Nutritional Information for Hungarian Mushroom Paprikash

Here’s the scoop on what’s in each comforting bowl (remember, these are estimates—your exact amounts might vary a smidge):

Calories: 280 per serving
Fat: 18g (10g saturated, 6g unsaturated)
Carbs: 20g (4g fiber, 5g sugar)
Protein: 8g

Not too shabby for something this rich-tasting! The mushrooms bring fiber, while that sour cream gives you a calcium boost. Just don’t ask me to stop at one portion—this dish is too good for willpower!

Share Your Hungarian Mushroom Paprikash Experience

Did you make this recipe? I’d love to see your paprika masterpiece! Tag me @MyKitchenAdventures or use #HungarianMushroomMagic so I can cheer you on. Your photos might just inspire my next batch! For more recipe inspiration, check out Cooking with Judy.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

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Why You’ll Love This Hungarian Mushroom Paprikash

Ingredients for Hungarian Mushroom Paprikash