Mushroom Paprikash
User Reviews
5.0
78 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
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Servings
4
-
Calories
415 kcal
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Course
Main Course
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Cuisine
Hungarian
Mushroom Paprikash
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I cook hearty portobello mushrooms in an irresistibly creamy paprika sauce and serve it on top of homemade dumplings. It's a hearty vegetarian meal that the whole family will love!
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Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 16 ounces cremini mushrooms, sliced or quartered
- kosher salt and black pepper
- 2 tablespoons sweet Hungarian paprika
- ⅛ teaspoon cayenne pepper (optional)
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 2-3 plum tomatoes, chopped (about 1 ¼ cups)
- ¼ cup dry white or red wine
- ½ cup water or vegetable broth
- ½ cup sour cream
- 2 tablespoons chopped parsley, plus more for garnish
- 8 ounces egg noodles, cooked
Spaetzle:
- 2 large eggs
- 6 tablespoons milk
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup flour
- 1 tablespoon chopped parsley (optional)
Instructions
- To make the paprikash, heat the oil in a large skillet over medium heat and add the onion. Sauté until tender, 5-6 minutes. Add the garlic and cook another minute until fragrant. Turn the heat up to medium high and add the mushroom slices. Season them with a pinch of salt and pepper. Cook 2-3 minutes until they start to soften, stirring frequently.
- Add the paprika, cayenne, flour, and tomato paste and stir to combine. Cook 30 seconds to toast the tomato paste. Then, add the wine and cook until it is reduced by half. Add the tomatoes and water and simmer 6-8 minutes until the mushrooms are cooked and sauce is thickened. Season the sauce with ½ teaspoon salt and ¼ teaspoon pepper.
- Turn the heat off and stir in the sour cream and parsley. Serve the paprikash on a bed of egg noodles or homemade spaetzle. Garnish with parsley.
- To make the spaetzle, mix the eggs and milk together in a large bowl. Add the salt, nutmeg and flour and stir together to form a thick, smooth batter. Let the batter rest for 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil then reduce to a simmer. Hold a large-holed colander or slotted spoon over the water and pour some of the spaetzle batter into the colander. Push the batter through the holes with a spatula.
- Let the spaetzle cook 3-4 minutes then remove them from the water with a slotted spoon. Repeat with the remaining batter. Toss the cooked spaetzle with parsley, if desired.
Nutrition Information
Show Details
Serving
1 serving mushrooms + egg noodles
Calories
415kcal
(21%)
Carbohydrates
56g
(19%)
Protein
13g
(26%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.04g
Cholesterol
65mg
(22%)
Sodium
359mg
(15%)
Potassium
950mg
(27%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2453IU
(49%)
Vitamin C
11mg
(12%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1 serving mushrooms + egg noodles | |
| Calories | 415kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 65mg | 22% |
| Sodium | 359mg | 15% |
| Potassium | 950mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2453IU | 49% |
| Vitamin C | 11mg | 12% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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