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Mushroom stew with fresh mushroom slices, served in a thick paprika sauce
Hearty mushroom stew with chopped parsley, ready to serve.

Hungarian mushroom stew

Author: Flavelo
Recipes Main Courses
Pörkölt (stew) is not a question of meat, but of technology. The base of a good mushroom stew is the same thick, juicy base (onion fried in fat and paprika) as its meat counterparts. Mushroom is a special ingredient though: it contains a lot of water which must be evaporated to concentrate flavours and ensure the texture isn't rubbery but pleasantly firm.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large frying pan or pot
  • Wooden spoon
  • Sharp knife

Instructions

1 ✓

Clean the mushrooms (don't soak, just wipe or rinse quickly), and cut into larger wedges or slices.

Tip: Mushrooms have a sponge-like structure; if soaked, they absorb water and will steam instead of fry.
2 ✓

Sauté the finely chopped onion in the fat until translucent. Remove from heat, stir in the paprika, then immediately add a little water and the diced pepper and tomato.

Tip: Paprika colourants (carotenoids) dissolve in fat, but due to sugar content it burns easily. (Solubility)
3 ✓

Return to heat, cook for a few minutes until it cooks down to fat (stew base), then add the mushrooms and crushed garlic. Season with salt and pepper.

Tip: Salt causes the mushroom to start releasing water stored in its cells. (Osmosis)
4 ✓

Cover and braise in its own juice for approx. 10 minutes. Then remove lid and continue cooking until the liquid thickens.

Tip: Mushroom stew generally doesn't need extra water; the mushroom's own juice is the tastiest sauce base.
5 ✓

Stir in chopped parsley before serving. Best with dumplings (nokedli) or boiled pasta.

Tip: Always add fresh herbs at the end to preserve aroma and colour.

Recipe FAQ

The sauce is too thin.
Mushrooms release a lot of water. Cook without a lid at the end to evaporate excess. If still thin, you can thicken with a teaspoon of cornflour or flour.
The paprika became bitter.
It probably burnt when you added it to the fat. Always remove the pan from the heat when adding paprika!

Ingredients

  • 500 g Button mushrooms (or mixed wild mushrooms)
  • 2 heads Onions
  • 3 cloves Garlic
  • 3 tbsp Oil or lard
  • 1 heaped tsp Paprika (sweet)
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 1 pc Green or Bell pepper
  • 1 pc Tomato
  • 1 bunch Fresh parsley
  • 100 ml Water (only if needed)