Hungarian Mushroom Paprika

Instructions

1. Sauté the aromatics
   • In a large skillet or saucepan, melt butter with olive oil over medium heat.
   • Add onion and cook until soft and translucent, about 5 minutes.
   • Stir in garlic and cook for 1 more minute.
2. Cook the mushrooms
   • Add sliced mushrooms and cook until they release their moisture and start to brown, about 7–8 minutes.
3. Add paprika
   • Remove the pan from the heat briefly (to prevent paprika from burning) and stir in both paprikas until mushrooms are well coated.
4. Make the sauce
   • Return pan to heat, pour in broth, and bring to a gentle simmer for 5 minutes.
   • If using flour for thickening, sprinkle it in and whisk until smooth.
5. Finish with sour cream
   • Lower heat, stir in sour cream, and season with salt and pepper.
   • Heat through gently — do not boil — to keep the sauce smooth.
6. Serve
   • Sprinkle with fresh parsley.
   • Serve with fresh bread, over buttered noodles, rice, or even potato dumplings (nokedli).

💡 Tip: For a more rustic Hungarian touch, you can add a few slices of fresh tomato or a small chopped bell pepper while cooking the mushrooms.

If you’d like, I can give you a version that’s closer to a traditional Hungarian grandma’s style with some homemade dumplings (nokedli) on the side. That’s how it’s often eaten in Hungary. Would you like me to do that?

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