Mushroom Paprikas or Paprikas Gomba
Discover the comforting flavors of Mushroom Paprikas, or Paprikás Gomba, a classic Hungarian-inspired dish that turns humble ingredients into a savory delight. Tender slices of button or cremini mushrooms are sautéed with sweet Hungarian paprika, creamy sour cream, and a touch of garlic and onion for a velvety, aromatic sauce that’s simply irresistible. Thickened with a hint of flour and enriched with vegetable broth, this hearty yet elegant dish is perfect served over buttery noodles, fluffy rice, or crusty bread. Ready in just 30 minutes, this recipe is a quick and satisfying option for weeknight dinners or a cozy weekend meal. Whether you're seeking an authentic taste of Hungary or a rich, vegetarian comfort food, Mushroom Paprikas delivers on all fronts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams button mushrooms or cremini mushrooms
- 1 medium onion
- 2 pieces garlic cloves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons sweet Hungarian paprika
- 1 tablespoon flour
- 250 milliliters vegetable broth
- 150 grams sour cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Clean the mushrooms with a damp cloth or a brush and slice them thinly. Set aside.
Finely chop the onion and garlic.
Heat the butter and olive oil in a large skillet over medium heat.
Once the butter has melted, add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and sauté for another minute until fragrant.
Stir in the sliced mushrooms and cook for about 5-7 minutes until the mushrooms release their water and begin to brown.
Sprinkle the paprika evenly over the mushrooms and stir well to coat. Cook for an additional 1-2 minutes to release the flavor of the paprika.
Sprinkle the flour over the mushroom mixture and stir well to combine. Let it cook for 1 minute to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a simmer.
Lower the heat and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the sour cream, ensuring it is well incorporated. Season with salt and black pepper to taste.
Allow the Mushroom Paprikas to cook for an additional 2 minutes, but do not let it boil to prevent curdling the sour cream.
Sprinkle freshly chopped parsley over the dish and serve warm with noodles, rice, or fresh bread.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1916 mg | 83% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 31.3 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 322 mg | 25% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2503 mg | 53% | |
*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.
