Description
A rich, spiced Hungarian stew combining caramelized mushrooms, sweet paprika, and tangy sour cream. This vegan-friendly twist captures traditional warmth with earthy flavors and a velvety sauce.
Ingredients
1 pound fresh mushrooms (cremini or button)
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons Hungarian sweet paprika
1 teaspoon dried thyme
1 cup vegetable broth (low-sodium)
1 tablespoon soy sauce (alcohol-free)
1 cup sour cream (lactose-free optional)
2 tablespoons flour (or cornstarch for gluten-free)
Salt and pepper, to taste
Chopped parsley (or dill/chives), for garnish
Instructions
Heat olive oil in a skillet over medium heat. Add onions and sauté for 5 minutes until translucent.
Stir in garlic and mushrooms, cooking 8-10 minutes until browned and moisture evaporates.
Sprinkle paprika and thyme, coating evenly. Cook for 2-3 minutes.
Pour in broth, soy sauce, and bring to a simmer. Cook 2 minutes.
Mix flour with 2 tablespoons cold water to make a slurry. Stir into the skillet and simmer 5 minutes until thickened.
Stir in sour cream gently. Simmer 3 minutes without boiling. Season with salt and pepper. Garnish with parsley.
Notes
Use a wooden spoon to press mushrooms during cooking for deeper browning
Add diced potatoes or egg noodles for a heartier meal
Let the sauce rest 10 minutes for optimal thickening
Serve with rye bread or rice for a complete plate
- Prep Time: 15
- Cook Time: 35
- Category: Vegetarian Recipes
- Method: Stewing
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg