Hungarian Mushroom Paprikash (Gombapaprikás)

Prep Time 20 min

Cook Time 35-40 min

Calories 69 kcal/100g

If there’s a dish that perfectly captures the soul of the Hungarian kitchen—simple, rustic, rich in flavor, and as welcome on a rainy autumn day as at a bustling Sunday lunch—it’s gombapaprikás. This creamy mushroom stew, perfumed with sweet paprika and finished with a swirl of tejföl (Hungarian sour cream), is the vegetarian cousin of the more famous chicken paprikash, and for many, it’s the favorite.

The Woods and the Stove: Mushroom Traditions in Hungary

Hungary’s forests are a treasure trove for mushroom lovers. Each year, when the first cool rains fall, families and friends pack woven baskets and wander beneath oaks and beeches, searching for the day’s bounty. For the lucky (and savvy), there are porcinis, chanterelles, and the beloved boletus, but most gombapaprikás at home is made with the humble cremini or button mushroom—earthy, meaty, dependable.

The beauty of mushroom paprikash is in how it transforms these everyday fungi into something deeply Hungarian. Sautéed with onions, laced with the country’s famous sweet paprika powder, simmered gently, and gilded at the end with sour cream, it’s a recipe that conjures comfort, thrift, and culinary pride in a single pot.

Ingredients

• 600g (about 1.3 lb) fresh mushrooms (button, cremini, or mixed wild)
• 2 medium onions, finely chopped
• 3 tbsp sunflower oil or unsalted butter
• 2 heaping tsp sweet Hungarian paprika
• 200ml (about ¾ cup) sour cream (tejföl, or substitute crème fraîche/Greek yogurt)
• 1 tbsp flour (optional, for thickening)
• 1 bell pepper, chopped (optional but traditional)
• 1 ripe tomato or 150g canned diced tomatoes
• 2–3 cloves garlic, minced
• Salt and freshly ground black pepper
• Fresh parsley for garnish

Instructions

1. Prepare the Mushrooms: Wipe the mushrooms clean and slice thickly. If using wild mushrooms, check carefully for grit and trim any tough stems.
2. Sauté the Onions: In a large, heavy-bottomed pot, heat the oil or butter. Add the onions and sauté gently until soft and translucent—about 8–10 minutes.
3. Paprika and Vegetables: Remove the pot from the heat and stir in paprika (never add paprika over flame, as it can burn easily). Add minced garlic, the chopped bell pepper, and tomatoes. Return to a low heat and cook, stirring, for a few minutes to let flavors meld.
4. Mushroom Magic: Add the sliced mushrooms to the pot, sprinkle with salt and pepper. Stir thoroughly so the vegetables are coated in paprika-infused oil. Mushrooms will release their liquid—let them simmer uncovered, stirring now and then, until much of the moisture evaporates and the flavors concentrate, about 20–25 minutes.
5. Sour Cream Finish: In a small bowl, mix the flour with a few tablespoons of sour cream to form a smooth paste. Stir in the rest of the sour cream. Add this mixture to the pot, stirring constantly as the sauce thickens—cook another 3–5 minutes until creamy and fully blended. Taste and adjust seasoning.
6. Serve: Spoon the gombapaprikás into deep bowls, topped with chopped fresh parsley and (if you love color) a sprinkle of extra paprika. Serve immediately.

Tips and Variations

• Mushroom Variety: Use a mix of mushrooms for deeper flavor, or include dried porcini (soaked and chopped) with their soaking liquid for earthiness.
• Vegan Version: Substitute plant-based yogurt or cashew cream for sour cream, and swap oil for butter.
• Thicker Sauce: For a richer, thicker stew, use more flour blended into the sour cream.
• Garlicky Option: Up the garlic to 4 cloves for more bite, or add a pinch of hot paprika for gentle heat.
• Prep Ahead: Gombapaprikás reheats beautifully, with flavors deepening on the second day—perfect for meal prep or leftovers.

Perfect Pairings

• Nokedli (Hungarian dumplings): The classic partner—these pillowy “spaetzle” soak up every drop of the sauce.
• Boiled potatoes or buttered egg noodles: Simple, comforting starches.
• Steamed rice: A quick, gluten-free side.
• With Pickles: Kovászos uborka (fermented cucumbers) cut the richness.
• Fresh bread: Mop up the creamy sauce with slices of crusty white bread.

This stew is just as good served solo, with only a spoon and a little quiet to appreciate the comfort within the bowl.

Why We Love It

Hungarian gombapaprikás is a dish that’s humble yet luxurious, everyday yet celebratory. It’s made for long dinners, for lingering over second helpings, and for sharing stories—of mushroom hunts, family traditions, and afternoons when the rain drums gently outside and something fragrant simmers on the stove.