Mushroom Paprikash

Mushroom Paprikash Recipe from Hungary | Vegetarian Food

Region / culture: Hungary | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Mushroom Paprikash is a traditional Hungarian dish that features a rich and flavorful sauce made with paprika and mushrooms. This hearty and comforting dish is perfect for a cozy dinner on a cold evening.

History

Paprikash is a classic Hungarian dish that dates back to the 18th century. It is believed to have originated in the Hungarian countryside, where paprika was a popular spice used in cooking. The dish was traditionally made with chicken, but variations with mushrooms have become popular among vegetarians and those looking for a meatless option.

Ingredients

1 tbsp plus 1 tsp vegetable oil
3 medium onions, chopped
12 oz (340 g) cremini mushrooms, small ones halved, large ones quartered
1 large red bell pepper, chopped
1 tbsp mild hungarian paprika
1 tsp hot hungarian paprika, or to taste
1 tsp salt
0.5 cup nonfat sour cream or low-fat soy sour "cream"

How to prepare

In a large Dutch oven, heat oil over medium-high heat. Add onions and cook, stirring often, until translucent, about 8 minutes. Reduce heat if onions brown too quickly.
Add mushrooms and cook, stirring often, until tender, about 5 minutes. Add bell pepper and cook until tender, about 5 minutes.
Add both mild and hot paprikas, stirring well to coat vegetables and prevent scorching. Add 2 cups of water and salt; mix well. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes.
Two or three minutes before the end of cooking, increase heat and boil briskly to reduce sauce and concentrate flavors. Reduce heat to low. Wait until boiling subsides, then stir in sour cream and heat through, stirring. Serve hot.

Variations

Add diced tomatoes or bell peppers for extra flavor.
Use different types of mushrooms, such as shiitake or oyster mushrooms, for a unique twist.

Cooking Tips & Tricks

Be sure to use a good quality Hungarian paprika for the best flavor.

- Make sure to cook the onions until they are translucent to develop a rich flavor base for the dish.

- Adjust the amount of hot paprika to suit your taste preferences.

- Be careful not to scorch the paprika when adding it to the vegetables, as it can become bitter.

- Stir in the sour cream at the end of cooking to prevent it from curdling.

Serving Suggestions

Serve Mushroom Paprikash over cooked egg noodles or rice for a complete meal.

Cooking Techniques

Simmering, sautéing

Ingredient Substitutions

You can use regular paprika if you don't have Hungarian paprika on hand.

- Greek yogurt can be used as a substitute for sour cream.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish with fresh parsley or a dollop of sour cream before serving.

Pairing Recommendations

Serve Mushroom Paprikash with a side of crusty bread and a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

150 per serving

Carbohydrates

15g per serving

Fats

7g per serving

Proteins

5g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains dairy (sour cream).

Summary

Mushroom Paprikash is a nutritious and flavorful dish that is low in calories and high in vitamins and minerals.

Summary

Mushroom Paprikash is a delicious and comforting dish that is perfect for a cozy dinner. With its rich and flavorful sauce, this vegetarian version of the classic Hungarian dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a rainy afternoon, and I was flipping through an old cookbook that my dear friend Agnes had given me. As I turned the pages, a recipe for Mushroom Paprikash caught my eye. I had never heard of this dish before, but the combination of mushrooms, paprika, and sour cream sounded absolutely divine.

I knew I had to try making it. I had always been fascinated by different cuisines and flavors, and this recipe seemed like the perfect opportunity to expand my culinary horizons. So, armed with a basket of fresh mushrooms from the market, I set out to recreate the dish that had captured my imagination.

As I chopped the mushrooms and onions, the rich earthy scent filled my kitchen, making my mouth water in anticipation. I sautéed them in a generous amount of butter until they were golden brown and tender, then added a heaping spoonful of sweet Hungarian paprika. The vibrant red powder sizzled in the pan, releasing its spicy aroma into the air.

Next, I stirred in some chicken broth and let the mixture simmer until it had thickened into a luscious sauce. Finally, I added a dollop of creamy sour cream to finish the dish, giving it a luxurious richness that was simply irresistible.

When I took my first bite of the Mushroom Paprikash, I was instantly transported to a cozy little bistro in Budapest. The flavors were bold and comforting, with just the right amount of heat from the paprika. The mushrooms were tender and juicy, soaking up all the delicious sauce they had been simmering in.

I couldn't believe how easy it had been to make such a delicious and exotic dish. As I savored each bite, I thought about all the different recipes and techniques I had learned over the years. From my own mother's kitchen to the bustling markets of Marrakech, each experience had shaped me into the cook I was today.

I thought back to the first time I had learned to make my grandmother's famous apple pie. She had shown me how to roll out the dough just so, and sprinkle it with cinnamon and sugar before baking it to golden perfection. It was a simple recipe, but one that had been passed down through generations, each cook adding their own twist to make it their own.

And now, as I sat at my kitchen table, savoring the last delicious bite of Mushroom Paprikash, I knew that this recipe would become a new favorite in my own repertoire. I would share it with friends and family, passing on the tradition of delicious food and good company that had always been so important to me.

As I closed the cookbook and wiped my hands on my apron, I felt a sense of contentment wash over me. Cooking had always been more than just a way to feed myself; it was a way to connect with others, to create something beautiful and delicious out of simple ingredients and a little bit of love.

And so, as the rain continued to fall outside, I made a mental note to thank Agnes for introducing me to the wonders of Mushroom Paprikash. It was a recipe that had brought me joy and satisfaction, and I knew that I would be making it again and again in the years to come. Just like all the other recipes I had collected over the years, it was a reminder of the power of food to bring people together and create lasting memories that would be cherished for a lifetime.