Ingredients
Scale
- 2 tbsp unsalted butter or olive oil
- 1½ lbs (680g) mixed mushrooms (cremini, button, or wild), sliced
- 1 large onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- 1 tsp sweet Hungarian paprika (plus extra for garnish)
- ½ tsp caraway seeds, lightly crushed (optional but traditional)
- ½ cup sour cream or heavy cream
- Salt & black pepper to taste
- Optional: splash of dry white wine, 1 tbsp tomato paste
For garnish:
- Fresh dill or parsley
- Extra sour cream
- Crusty bread or dumplings
Instructions
- Sauté mushrooms: In a large pot, melt butter over medium-high heat. Add mushrooms; cook 8–10 minutes until deeply browned and moisture evaporates. Remove half for topping (optional).
- Cook aromatics: Add onion; cook 5–6 minutes until soft. Stir in garlic; cook 30 seconds.
- Make roux: Sprinkle flour over veggies; stir 1 minute. Add paprika and caraway seeds; cook 30 seconds (don’t burn!).
- Deglaze & simmer: Pour in broth (and optional wine or tomato paste). Bring to a boil, then reduce heat. Simmer 15–20 minutes to meld flavors.
- Finish: Stir in sour cream and reserved mushrooms (if using). Warm gently (do not boil). Season with salt and pepper.
- Serve hot, garnished with fresh herbs, a dollop of sour cream, and a dusting of paprika.
💡 Pro Tips:
– For vegetarian version, use veggie broth and ensure sour cream is plant-based if needed.
– Don’t skip browning the mushrooms—it builds deep umami flavor!
– Serve with Hungarian nokedli (spaetzle) or crusty rye bread.
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min
Servings: 4 | Calories: 220 | Net Carbs: 12g | Fats: 14g | Protein: 8g
Servings: 4 | Calories: 220 | Net Carbs: 12g | Fats: 14g | Protein: 8g