Authentic Hungarian Mushroom Paprikas (Gombapaprikás)

Course: Dinner, Main Course

Cuisine: Hungarian

Diet: Low Calorie

Keyword: Gombapaprikás, Hungarian mushroom paprikash, mushroom paprikas, mushroom paprikash, mushroom paprikash recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: portions

Calories: 346kcal

Author: Timea

This creamy Mushroom Paprikas (often called Hungarian Mushroom Paprikash) is a 35-minute vegetarian masterpiece. Featuring earthy chestnut mushrooms, authentic sweet paprika, and a velvety double cream sauce, it’s the ultimate comfort food for a cozy dinner.

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Equipment

1 cast iron braiser
1 chopping board
1 bowl

Ingredients

500 g chestnut mushrooms or white button mushrooms, sliced thick
1 pc yellow onion finely chopped
1 pc red bell pepper diced small
200 g smoked bacon diced (optional, for authentic smoky flavor)
150 ml double cream heavy cream
½ bunch parsley finely chopped
3 tablespoon sunflower oil or lard for traditional flavor
1.5 teaspoon sea salt kosher
½ teaspoon ground pepper freshly ground
1 tablespoon paprika Hungarian sweet, (Édes Nemes)
1 tablespoon marjoram dried
1.5 tablespoon cornflour cornstarch
1 tablespoon vegetable mix for soup
750 ml water warm

Instructions

1. Sauté the Base: Heat the oil in a heavy-bottomed pot over medium heat. Add the bacon and cook for 2 minutes until the fat renders. Stir in the onion and cook for 1 minute until softened.
2. Soften Vegetables: Add the diced red pepper, salt, pepper, and 50 ml of water. Cover and simmer for 5 minutes until the vegetables are tender.
3. The Paprika Bloom: Remove the pot from the heat. Stir in the sweet paprika and marjoram for 30 seconds to release the oils.
4. Cook Mushrooms: Add the mushrooms, return to heat, and sauté for 3 minutes without a lid to allow moisture to evaporate.
5. Simmer: Pour in the remaining water (or stock). Cover and simmer for 5 minutes.
6. Thicken: Whisk the cornflour with 2 tablespoons of cold water to make a slurry. Stir the slurry into the pot, then immediately pour in the double cream.
7. Final Simmer: Stir well and let it simmer gently for 2 minutes until the sauce is thick and velvety.
8. Finish: Remove from heat and stir in the fresh parsley. Serve immediately over penne pasta or buttery polenta.

Video

Notes

The Cream: This recipe uses double cream and a cornflour slurry to create a stable, rich sauce. If you prefer the tang of a traditional Mushroom Paprikash, you can substitute sour cream, but be sure to temper it first to prevent curdling.
Paprika Quality: For the best Mushroom Paprikas, always use authentic Hungarian sweet paprika. It provides the deep red color and flavor without unwanted bitterness or heat.
Vegetarian Version: To make this dish fully vegetarian, simply omit the bacon and use butter or oil for the base.

Nutrition