Mushroom Paprikash
This Hungarian vegetarian dinner simmers sliced cremini mushrooms and yellow onion in a sweet paprika vegetable-broth sauce finished with sour cream. Serve it over wide egg noodles for a classic paprikash-style meal.
- central european
- cold-weather
- comfort food
- creamy
- cremini mushrooms
- dinner
- egg noodles
- family-friendly
- hungarian
- leftovers
- main course
- meal prep
- mushroom
- mushroom main
- mushroom paprikash
- paprikash
- pasta
- plant-based main
- savory
- sour cream
- stovetop
- sweet paprika
- vegetarian
- vegetarian dinner
- weeknight
- Cuisine
- Hungarian
Shopping options
Check ingredients to include themPackage used · most used first
Wide egg noodles · 12 Ounce
Manischewitz Wide Egg Noodles
100%
Details
Sliced cremini mushrooms · 16 Ounce
Kroger® Sliced Baby Bella Mushrooms
100%
Details
Full-fat sour cream · 0.75 Cup
Kroger® Original Sour Cream
78%
Details
Low-sodium vegetable broth · 1 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
25%
Details
Yellow onion · 1 Each
Kroger® Yellow Onion 3 lb Bag
21%
Details
Hungarian sweet paprika · 2 Tablespoon
Kroger® Ground Paprika Shaker
13%
Details
Unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
6%
Details
Ground black pepper · 0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Details
Canola oil · 1 Tablespoon
Kroger® Pure Canola Oil
2%
Details
Kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
All-purpose flour · 1 Tablespoon
Kroger® Bleached All Purpose Flour
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- sliced cremini mushrooms-16 oz
- wide egg noodles-12 oz
- yellow onion-1 each
- low-sodium vegetable broth-1 cup
- full-fat sour cream-3/4 cup
- unsalted butter-2 tablespoons
- Hungarian sweet paprika-2 tablespoons
- canola oil-1 tablespoon
- all-purpose flour-1 tablespoon
- kosher salt-1 teaspoon
- ground black pepper-1/2 teaspoon
Thinly slice the yellow onion and measure the paprika, broth, and sour cream before cooking.
Keep the knife blade angled away from fingers while slicing the onion.
Bring a large pot of water to a boil, add the wide egg noodles, and cook until tender according to package directions; drain well and keep warm.
Use caution when draining the hot noodles to avoid steam burns.
In a large skillet over medium heat, melt the butter with the canola oil; add the onion and 1/2 teaspoon kosher salt, then cook until softened and lightly golden, about 5 minutes.
Add the sliced cremini mushrooms and black pepper; cook until the mushrooms release liquid and the pan is nearly dry, 8 to 10 minutes.
Sprinkle in the flour and Hungarian sweet paprika; stir constantly for 1 minute to coat the mushrooms and avoid scorching the paprika.
Pour in the vegetable broth while stirring, scraping up browned bits; simmer gently until the sauce is glossy and slightly thickened, about 5 minutes.
In a small bowl, stir 2 tablespoons of the hot sauce into the sour cream to temper the sour cream, then stir it back into the skillet over low heat; warm without boiling for 2 minutes.
Keep the sour cream sauce below a boil to prevent curdling and splattering.
Taste and add the remaining 1/2 teaspoon kosher salt as needed, then spoon the mushroom paprikash over the warm wide egg noodles and serve immediately.
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