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5.0 from 78 votes

Mushroom Paprikash

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 415 kcal
Course: Main Course
Cuisine: Hungarian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.