Mushroom Paprikash
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
415 kcal
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Course
Main Course
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Cuisine
Hungarian
Mushroom Paprikash
Description
Mushroom Paprikash showcases cremini mushrooms cooked alongside onions and garlic, building a flavorful base enhanced by sweet Hungarian paprika and a touch of cayenne for mild spice. Tomato paste and fresh plum tomatoes deepen the sauce, while wine and water help tenderize the mushrooms and meld flavors. A spoonful of flour thickens the sauce, which is enriched at the end with sour cream and fresh parsley for creaminess and brightness. The cooking method involves sautéing and simmering to develop a thick, textured sauce that coats the mushrooms well.
This dish is traditionally served over egg noodles or spaetzle, which soak up the creamy paprika sauce perfectly. The recipe includes a spaetzle batter with eggs, milk, nutmeg, and parsley to complement the rich mushroom stew. Paprikash works as a vegetarian main or a robust side that pairs nicely with simple greens or light salads.
An optional step is preparing fresh spaetzle from scratch using the included batter, which adds a handmade touch and soft texture contrasting the mushrooms. This recipe's notes do not contain further guidance, so following the method closely will ensure a flavorful outcome.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion finely chopped, medium
- 3 cloves garlic finely chopped
- 16 ounces cremini mushrooms sliced or quartered
- kosher salt
- black pepper
- 2 tablespoons paprika sweet, Hungarian
- ⅛ teaspoon cayenne pepper (optional)
- 1 tablespoon flour
- 1 tablespoon tomato paste
- 2-3 plum tomato about 1 ¼ cups, chopped
- ¼ cup dry white wine or red wine
- ½ cup water or vegetable broth
- ½ cup sour cream
- 2 tablespoons parsley chopped, plus more for garnish
- 8 ounces egg noodles cooked
Spaetzle:
- 2 egg large
- 6 tablespoons milk
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup flour
- 1 tablespoon parsley optional, chopped
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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