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.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
Total Time 30 mins
🍽️ Servings 5 servings
🔥 Calories 300 kcal
🌍 Cuisine Hungarian

Ingredients

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

Why did it turn bitter?
The paprika burnt. When adding it, remove the pan from the heat or immediately add a splash of water.

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