Hungarian Mushroom Stew
Warm, comforting, and packed with rich earthy flavors, Hungarian Mushroom Stew is the ultimate cold-weather dish that’s sure to satisfy. This creamy and aromatic recipe features hearty white or cremini mushrooms sautéed with onions and garlic, then infused with smoky paprika and a hint of dill for a traditional Hungarian touch. Thickened with a velvety blend of flour, vegetable broth, milk, and sour cream, this stew delivers a luscious, savory experience in every bite. Best served with crusty bread or over fluffy rice, it’s a one-pot meal that’s both easy to prepare and perfect for weeknight dinners or cozy gatherings. With only 15 minutes of prep time and a 35-minute cook time, this stew is a quick and delicious way to bring global flavors to your table.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound white or cremini mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon dried dill
- 4 cups vegetable broth
- 1 cup whole milk
- 1 cup sour cream
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms and cook for 8-10 minutes, stirring frequently, until the mushrooms release their liquid and begin to brown.
Sprinkle the flour, paprika, and dried dill over the mushroom mixture. Stir well to coat everything evenly and cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Stir in the milk and let the stew simmer gently for 10-12 minutes, until thickened and the flavors meld together.
Reduce the heat to low and stir in the sour cream until fully incorporated. Do not let the stew boil after adding the sour cream to prevent curdling.
Season with salt and black pepper, adjusting to taste.
Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve hot with crusty bread or over cooked rice for a hearty meal.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 13.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
