Mushrooms Paprikash with Egg Noodles
Dive into the comforting flavors of Hungary with this hearty Mushrooms Paprikash with Egg Noodles, a vegetarian twist on a classic dish. This recipe marries tender cremini mushrooms with the smoky-sweet notes of both sweet and smoked paprika, creating a deeply flavorful sauce that's thickened with a touch of flour and enriched by velvety sour cream. Tossed with buttery egg noodles, this dish is the perfect balance of cozy and rustic. Ready in just 45 minutes and featuring fresh parsley and a bright hint of lemon juice, it's an easy weeknight dinner that's as satisfying as it is delicious. Perfect for mushroom lovers and fans of rich, paprika-infused meals, this dish is sure to become a new family favorite. Serve it hot and savor every bite!
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Recipe Information
Ingredients
- 12 ounces Egg noodles
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large, diced Yellow onion
- 3 minced Garlic cloves
- 16 ounces, sliced Cremini mushrooms
- 2 tablespoons Sweet paprika
- 1 teaspoon Smoked paprika
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 3 tablespoons Sour cream
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 7-8 minutes.
Sprinkle the sweet paprika, smoked paprika, and all-purpose flour over the mushrooms. Stir well to coat evenly, and cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth, stirring constantly, to create a smooth sauce. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken.
Lower the heat and stir in the sour cream and lemon juice, mixing gently until fully incorporated. Season with salt and black pepper to taste.
Add the cooked egg noodles to the skillet, tossing gently to coat them in the sauce. Cook for 2-3 minutes until the noodles are warmed through.
Serve the Mushrooms Paprikash topped with freshly chopped parsley. Enjoy your meal hot!
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 7.9 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1002 mg | 21% | |
*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.
