Oh yes — Hungarian Mushroom Paprikash (Gombapaprikás) 🇭🇺🍄
Comforting, deeply savory, and one of the best meatless Hungarian classics. This is the authentic home-style recipe, not the watered-down cream version.
Hungarian Mushroom Paprikash (Gombapaprikás)
Ingredients (4 servings)
- 2 tbsp butter or lard (oil works too)
- 1 large onion, finely chopped
- 1 lb (450 g) mushrooms (button or cremini), sliced
- 2 tbsp sweet Hungarian paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup vegetable broth or water
- ¾ cup full-fat sour cream
- 1 tbsp all-purpose flour
Instructions
- Sauté onion
Heat fat in a skillet over medium heat.
Add onion and cook slowly until soft and golden (8–10 minutes). - Add paprika (key step)
Remove skillet from heat.
Stir in paprika quickly so it blooms but doesn’t burn. - Add mushrooms
Return to heat, add mushrooms, salt, and pepper.
Cook 5–7 minutes until mushrooms release juices. - Simmer
Add broth or water.
Cover and simmer gently 10–15 minutes. - Finish with sour cream
Mix sour cream with flour until smooth.
Stir into mushrooms and simmer 5 minutes until thick and creamy.
Do not boil hard.
How Hungarians serve it 🇭🇺
- Over nokedli (spaetzle) or egg noodles
- With mashed potatoes or rice
- Often with cucumber salad or pickles
Authentic tips
- Use real Hungarian sweet paprika — this dish depends on it
- ❌ No garlic, no tomatoes, no heavy cream
- Sour cream always goes in at the end
Variations
- 🌶 Add hot paprika for heat
- 🥛 Dairy-free: use cashew cream (not traditional, but works)
- 🍄 Mixed wild mushrooms for deeper flavor
If you want, I can also give you:
- One-pot 30-minute version
- Vegan Hungarian mushroom paprikash
- Paprikash with dumpling (nokedli) recipe
- Make-ahead & reheating tips
Just say the word 😊
