— starvingchef.com

{traditional hungarian mushroom paprikash}

This is hands down one of my favorite dish of all time! Since the mushroom replaces the meat perfectly it quickly becomes a true vegetarian dish. This could be made with any kind of mushrooms, but it is best if you use different types at the same time. I usually use cremini, portobello and white mushrooms. If you want to have quick but delicious dinners follow this recipe because it can be done in just 30 minutes. Let’s start making it right now!


1lbs mushroom (portobello, cremini and white mushroom), sliced

1 red onion, diced

4 tbs olive oil

1 hungarian wax pepper or Italian pepper

1 tomato, diced

1 tbs Hungarian paprika powder

1 bay leaf

Salt, pepper and parsley

1 hungarian long pepper (substitution: 1 chili pepper)

225 gr sour cream

1 tbs flour


Start by sautéing the onion, add the pepper, tomato and bay leaf. Cover it and let it cook for about 10 minutes. Once it’s done add the paprika powder, stir it in but make you don’t burn it, otherwise it could turn into bitter. Add ¼ cup water and continue cooking it covered for another 10 minutes. After that drop in the mushrooms, salt and pepper. The mushroom will release liquid but if you find it a bit too little add more water to it. Mix the sour cream with the flour, ladder a spoon from the hot paprikash and pour it over the sour cream. Stir it well; make sure you have no lumps. Lastly pour the mixture to the mushroom. Don’t cook it with the sour cream; you only want to have it thicken a bit. Serve it with homemade dumplings (galushka), garnish it with parsley and a couple spicy pepper slices. Enjoy!