- Why did it turn bitter?
- The paprika burnt. When adding it, remove the pan from the heat or immediately add a splash of water.
Creamy mushroom paprikash
The vegetarian king of the stew techniques. The essence lies in 'frying down to the fat': after evaporating the onion's water, the paprika's colour and flavour dissolve in the fat. Due to their high water content, the mushrooms braise in their own juices, while the cream makes it silky and 'Bakony' style.
Ingredients
500
g
Button mushrooms
1
whole
Onion
1
tsp
Sweet paprika
2
tbsp
Oil
200
ml
Single cream (or cooking cream)
1
whole
Bell pepper (yellow or green)
1
bunch
Fresh parsley
1
pinch
Salt and pepper
Shopping List (0)
Equipment Needed
- Saucepan or large frying pan
Allergen Information
Milk
Instructions
1
✓
Fry the chopped onion in oil until translucent.
Tip: Caramelising the sugar content of the onion provides the base.
2
✓
Remove from the heat, stir in the paprika, then immediately add the sliced mushrooms and peppers.
Tip: The water from the mushrooms protects the paprika from burning.
3
✓
Season with salt (now!), and braise under a lid for 10 minutes.
Tip: Salting causes the mushrooms to release their juices (osmosis), in which they will cook until tender.
4
✓
Once most of the liquid has evaporated, pour in the cream and simmer until thickened.
Tip: The fat in the cream stabilizes the emulsion.
5
✓
Serve with dumplings (nokedli), sprinkled with parsley.
Tip: Add the parsley at the end to keep it fresh.
Recipe FAQ
Ingredients
- 500 g Button mushrooms
- 1 whole Onion
- 1 tsp Sweet paprika
- 2 tbsp Oil
- 200 ml Single cream (or cooking cream)
- 1 whole Bell pepper (yellow or green)
- 1 bunch Fresh parsley
- 1 pinch Salt and pepper