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Mushroom Paprikash

Recipe combo

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.

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Recipe details

Cuisine
Hungarian
Servings
4
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
medium

Ingredients

  • 12 Ounce Wide egg noodles - 12 ounces (weight)
  • 16 Ounce Sliced cremini mushrooms - 16 ounces (weight), sliced
  • 1 Each Yellow onion - 1 large (about 10 ounces), large onion, about 10 ounces
  • 2 Tablespoon Unsalted butter - 2 tablespoons (volume)
  • 1 Tablespoon Canola oil - 1 tablespoon (volume)
  • 1 Tablespoon All-purpose flour - 1 tablespoon (volume)
  • 2 Tablespoon Hungarian sweet paprika - 2 tablespoons (volume)
  • 1 Cup Low-sodium vegetable broth - 1 cup (volume)
  • 0.75 Cup Full-fat sour cream - 3/4 cup (volume)
  • 1 Teaspoon Kosher salt - 1 teaspoon (volume), Divided use: 1/2 teaspoon during cooking and remaining 1/2 teaspoon as needed at the end.
  • 0.5 Teaspoon Ground black pepper - 1/2 teaspoon (volume)

Instructions

  1. Prep onion and measured ingredients

    1. *Thinly slice the yellow onion* and *measure the paprika, broth, and sour cream* before cooking.

  2. Cook the noodles

    2. 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.

  3. Sauté the onion

    3. 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.

  4. Cook the mushrooms

    4. Add the sliced cremini mushrooms and black pepper; *cook until the mushrooms release liquid* and *the pan is nearly dry*, 8 to 10 minutes.

  5. Add flour and paprika

    5. Sprinkle in the flour and Hungarian sweet paprika; *stir constantly* for 1 minute to coat the mushrooms and *avoid scorching the paprika*.

  6. Simmer the sauce

    6. Pour in the vegetable broth while stirring, scraping up browned bits; *simmer gently* until the sauce is glossy and *slightly thickened*, about 5 minutes.

  7. Temper and finish with sour cream

    7. 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.

  8. Season and serve

    8. 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*.