Are you searching for the perfect, creamy comfort food that's ready in a flash?
You've found it! This Hungarian Mushroom Paprikash (or Gombapaprikás) recipe is a rich, smoky, and deeply flavorful mushroom stew that comes together in just 35 minutes. It's often called the creamy cousin to goulash, trading the bulk of beef for the earthiness of mushrooms, all wrapped in a velvety sauce made irresistible by authentic sweet Hungarian paprika and a touch of cream.
We use a simple trick-smoked bacon (easily omitted for a vegetarian version!)-to build a fantastic depth of flavor, making this one of the most satisfying weeknight meals you can make. It's perfect served over pasta, fluffy rice, or creamy polenta!
Is there a best time to enjoy Hungarian Paprikash? While this Mushroom Paprikash recipe is a beloved, cozy favorite enjoyed year-round, its hearty, warming nature makes it particularly popular during the cooler autumn and winter months, often replacing lighter dishes as the weather turns cold. It is a fantastic option for a casual Sunday dinner or a comforting Christmas Eve meal.
The inspiration for this dish comes from the classic technique used in my traditional chicken stew with mushrooms recipe, where the proper blooming of paprika creates the flavor base. And to truly complete this meal, you must pair it with my amazing side dish: easy polenta, which is the perfect, buttery vehicle for soaking up every drop of that rich, creamy paprika sauce.
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Let's See the Ingredients
This Hungarian Mushroom Paprikash uses simple, accessible ingredients, but the quality of a few key components is crucial for achieving that authentic, deep flavor. We'll be focusing on building a smoky, sweet foundation with high-quality paprika and optional bacon before creating that signature velvety, creamy sauce. Here is everything you need, along with my advice on choosing the best products and possible swaps.
- Mushrooms- I highly recommend chestnut mushrooms for their deep, savory, and nutty flavor, which holds up well in the stew.
- Substitutions/Tips: You can use white button or cremini mushrooms, but the flavor will be milder. Add a tablespoon of dried, rehydrated porcini mushrooms for an umami boost if desired.
- Smoked Bacon- This is the secret to the authentic Hungarian smoky flavor. It renders fat for the base and provides delicious texture.
- Substitutions/Tips: Vegetarian Option: Omit the bacon entirely and use olive oil or butter for sautéing the vegetables.
- Onion & Red Pepper- The aromatic base that gets sautéed first. The red pepper adds a subtle sweetness and color.
- Substitutions/Tips: Feel free to use yellow onion. You can also omit the red pepper if you don't have one, but it does add complexity.
- Sweet Hungarian Paprika- The absolute star! Use high-quality sweet Hungarian paprika-not generic paprika-for the best color and flavor.
- Substitutions/Tips: Crucial Tip: Never substitute with Hot Paprika unless you want a very spicy dish.
- Broth/Water- Used to create the stew liquid and properly bloom the paprika.
- Substitutions/Tips: Chicken or vegetable broth adds the most depth, but water works fine if you rely heavily on the bacon and mushroom flavor.
- Double Cream- Added at the end to provide the luscious, thick, and velvety consistency.
- Substitutions/Tips: Heavy cream, half-and-half, or traditional sour cream (tempered carefully) can be used instead.
- Cornflour (Corn Starch)- Used to quickly and safely thicken the cream without the risk of curdling.
- Substitutions/Tips: You can use all-purpose flour instead, mixed with water to form a slurry.
See recipe card for quantities.
How to Make the Hungarian Mushroom Paprikash?
Making this creamy and satisfying Mushroom Paprikash is much easier than you might think! The entire process takes just 35 minutes and relies on two simple techniques: properly blooming the paprika and carefully whisking in the cream. Below are the detailed instructions, and for a complete visual guide, be sure to follow these steps to achieve that perfect, authentic Hungarian flavor and velvety sauce every time.
Preparing the Ingredients
Because mushrooms are the star of this dish, starting with proper preparation is key. I recommend using a damp cloth or a soft brush to gently clean the mushrooms, removing any dirt or dust. Avoid washing them with water, as mushrooms absorb liquid quickly, which can hinder the sautéing process later and dilute the final flavor.
Once cleaned, slice the mushrooms into thicker, coarser pieces. A quick note on peeling: Many people peel the caps, but I advise against it! The skin holds a lot of the mushroom's flavor and valuable nutrients, so leave them intact to get the best taste for your paprikash.
Chop the onion finely. We want it to soften quickly when sautéed and completely melt into the sauce, ensuring the onion flavor doesn't overpower the delicate paprika and mushroom notes.
Next, slice the smoked bacon into your preferred shape. While cubes are common, I often cut the bacon into irregular pieces. Keep in mind that regardless of the cut, the bacon will shrink significantly as the fat renders out.
Dice the red bell pepper into small cubes. This ingredient provides both a subtle sweetness and is crucial for enriching the final color of the paprikash.
Finally, finely chop the fresh parsley. This is a garnish, and it should only be added right at the end of cooking to ensure its vibrant color and fresh aroma aren't lost through boiling.
Frying the Bacon and Vegetables
Heat three tablespoons of sunflower oil in a cast iron braiser or heavy-bottomed pot over medium heat. Add the smoked bacon and cook for about two minutes. You want the bacon to render some fat and soften, but not become crispy, as we want it to remain tender in the finished stew.
Add the chopped onion to the pot. Season immediately with half a teaspoon of sea salt and half a teaspoon of freshly ground black pepper. Sauté the onion for about a minute until it begins to soften. Next, stir in the diced red bell pepper and mix well with a wooden spoon.
Since onions and peppers take longer to soften than mushrooms, it's time to pre-tenderize them. Add about 50 ml (0.2 cups) of water to the pot, cover it with a lid, and let the vegetables simmer gently over medium heat for approximately five minutes.
Add the Mushrooms
Remove the pot from the heat immediately. Add one tablespoon of sweet paprika and one tablespoon of marjoram. Quickly stir the paprika into the residual fat and vegetables for about 30 seconds. This crucial step-called blooming the paprika-develops the color and flavor.
Return the pot to medium heat. Add the sliced mushrooms. Mix them lightly to combine with all the spices and vegetables. Leave the mushrooms on medium heat for about three minutes. This allows the water content to release and evaporate, ensuring the mushrooms sauté rather than steam.
Pour in 700 ml (3 cups) of warm water (or stock) and add one more teaspoon of sea salt. Cover the pot and allow the mixture to simmer for five minutes. You may notice this looks like a lot of liquid, but the key feature of authentic Hungarian mushroom paprikash is its generous, creamy sauce, which is perfect for absorbing into penne pasta or for soaking up with fresh bread.
Thickening With Cornflour
To achieve the signature thick, velvety texture of authentic paprikash, we will create a cornflour slurry (this method is a lighter, healthier alternative to using a roux). In a small bowl, whisk together one and a half tablespoons of cornflour with two tablespoons of cold water until you have a smooth, fluid paste. Ensure there are no lumps remaining before adding it to the stew.
Whisk the prepared cornflour slurry into the simmering paprikash. Immediately pour in 150 ml of double cream. Add half a teaspoon of a vegetable seasoning mix for soups (or adjust salt/pepper to taste). Stir everything well to combine. Let the paprikash simmer gently for two minutes, or until the liquid has thickened to a rich, creamy sauce consistency.
Remove the pot from the heat. Stir in the finely chopped parsley. Adding the parsley at this stage ensures its bright green color and fresh aroma remain vibrant, perfectly complementing the creamy mushroom paprikash.
That's it! Your homemade creamy Hungarian Mushroom Paprikash is ready. Dish it up immediately and get ready to enjoy this rich, satisfying comfort meal.
Vegetarian & Vegan Adaptations
If you want to turn this creamy mushroom stew into a vegetarian or vegan main dish, here are the most popular swaps:
- Strictly Vegetarian: Simply omit the smoked bacon and start the recipe by heating the oil and sautéing the onions.
- Vegan Paprikash: Omit the bacon. Instead of double cream, use canned full-fat coconut milk or a thick, unsweetened cashew cream. Ensure your broth is vegetable-based.
Serving the Paprikash
This creamy Hungarian Mushroom Paprikash is versatile and pairs beautifully with a variety of side dishes that are perfect for soaking up every drop of that rich paprika sauce.
Here are a few ways to serve your paprikash:
- Penne Pasta (My Favorite): The hollow tubes of penne are ideal for catching and holding the creamy sauce.
- Traditional Polenta: This is a Hungarian classic. Make sure you try my Easy Polenta Recipe; its soft, buttery texture offers a wonderful contrast to the thick, savory stew.
- Rice Pilaf: For a simple, light base, serve it with my Vegetable Rice Pilaf. The neutrality of the rice ensures the earthy mushroom and paprika flavors truly shine through.
- Fresh Bread: Don't forget the bread! A slice of crusty homemade bread is essential for soaking up every last bit of the sauce. I highly recommend pairing this with my Homemade Potato Bread.
Storing and Freezing
Paprikash is delicious the next day, but because it contains cream, storing and reheating requires a bit of care.
Storing Leftovers
- Refrigerator: Once cooled, transfer the leftover paprikash to an airtight container. It will keep safely in the refrigerator for 3-4 days.
- Reheating Tip: When reheating, warm the paprikash gently over low heat on the stovetop. Do not boil it rapidly, as the cream can separate or curdle. If the sauce looks too thick after reheating, stir in a splash of water, milk, or broth to loosen it up.
Freezing Paprikash
- Warning: Freezing and thawing dairy-based sauces often causes the cream to separate, leading to a grainy or watery texture.
- Best Practice (Dairy-Free): If you plan to freeze a batch, do not add the cream or cornflour slurry during the initial cooking process. Freeze the mushroom and paprika base (the liquid stew) entirely on its own.
- Finish Later: When ready to serve, thaw the base, bring it to a simmer, and then proceed with Step Z (Thickening) by adding the cornflour slurry and the double cream.
Top Tips for the Best Paprikash
Following the recipe is great, but these key techniques will elevate your Hungarian Mushroom Paprikash from good to spectacular:
- Mind the Paprika Bloom (Do Not Burn!): This is the most crucial step. Sweet Hungarian paprika must be bloomed in warm fat (the bacon/oil mixture) to fully release its color and flavor. However, paprika burns easily and becomes bitter. Always remove the pot completely from the heat for a minute before adding the paprika, stirring it quickly, and then adding your mushrooms/liquid.
- The Mushroom Sauté: When you add the mushrooms, let them cook over medium heat for the specified time without stirring constantly. This allows the liquid they release to evaporate, resulting in mushrooms that are sautéed and flavorful, not watery and steamed.
- Prevent Curdling: When adding the final cream, ensure the paprikash is simmering gently (not boiling furiously). If using sour cream, allow it to temper slightly before adding it to prevent curdling. Using a cornflour slurry (as in this recipe) makes this step much safer!
- Adjust Salt at the End: If you used the smoked bacon, you've already added considerable salt to the dish. Taste the sauce after adding the cream and the vegetable seasoning mix, and only add more salt if absolutely necessary.
F.A.Q.
The primary difference is the consistency and the protein. Goulash (Gulyás) is generally a soupier, thinner beef stew. Paprikash (especially Mushroom Paprikash) uses a higher quantity of paprika and is always finished with cream or sour cream, giving it a much thicker, richer, and creamier sauce perfect for pasta or polenta.
This happens if the paprika was added when the fat was too hot, causing it to burn. Paprika must be bloomed (added to fat) to release its flavor, but it requires a lower temperature. Always remove the pot from the heat for 30 seconds before adding the paprika, stirring quickly, and then returning it to low heat.
Yes, but the flavor will vary. We recommend chestnut mushrooms for their deep, earthy flavor. You can certainly use white button or cremini mushrooms, or mix in some specialty varieties like shiitake or oyster mushrooms for an elevated texture.
It is generally not recommended to freeze paprikash after the cream has been added, as dairy tends to separate and become grainy when thawed. If you must freeze it, freeze the stew base before adding the double cream and cornflour slurry. You can then finish the sauce after reheating the base.
The most traditional Hungarian sides include polenta (puliszka) or nokedli (small egg dumplings, similar to spaetzle). Other excellent options include simple white rice, mashed potatoes, or a fresh, crusty bread for dipping into the sauce.
Absolutely! To make it vegan, omit the smoked bacon and use olive oil for sautéing. For the creamy finish, substitute the double cream with canned full-fat coconut milk or a prepared cashew cream. Ensure you are using vegetable broth instead of chicken broth.
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Related
Looking for other delicious mushroom recipes like this? Try these:
Creamy Hungarian Mushroom Paprikash (35-Minute Dinner)
Equipment
- 1 cast iron braiser
- 1 chopping board
- 1 bowl
Ingredients
- 500 g chestnut mushrooms fresh
- 1 pc yellow onion medium size
- 1 pc red bell pepper
- 200 g smoked bacon
- 150 ml double cream
- ½ bunch parsley chopped
- 3 tablespoon sunflower oil
- 1.5 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- 1 tablespoon paprika Hungarian sweet
- 1 tablespoon marjoram dried
- 1.5 tablespoon cornflour
- 1 tablespoon vegetable mix for soup
- 750 ml water warm
Instructions
- Slice coarse the mushrooms, chop the onion and the parsley, cut the smoked bacon and cut in small cubes the bell pepper.
- Heat the sunflower oil in a cast iron braiser and fry the bacon for two minutes on medium heat.
- Add the chopped onion, season it with sea salt and freshly ground black pepper and sauté for about a minute. Add the chopped bell pepper and mix it with a wooden spoon.
- Add about 50 ml of water, put the lid on and pre-boil them over medium heat for about five minutes.
- Season with sweet paprika, dried marjoram, and then add the sliced mushrooms. Mix them lightly and leave them on medium heat for about three minutes.
- Fill with warm water, add about 700 ml, season with sea salt, put the lid on and simmer for five minutes.
- Mix the cornflour with cold water to dissolve and obtain a homogeneous fluid paste.
- Add the cornflour paste, pour in the double cream, season with the vegetable mix for soups and let it simmer for two minutes.
- Take the pot off the heat and add the chopped parsley.
- I served with penne pasta, but you also did it with polenta, rice, or even fresh bread.
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