Gombapaprikás Nokedlivel (Hungarian Creamy Forest Mushroom Paprikash with Dumplings) – Authentic Hungary Recipe
Velvety vegetarian twin to Chicken Paprikash, folding earthy mushrooms into a lush paprika-sour cream sauce.
- Country of Origin
- 🇭🇺 Hungary (Eastern Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Cremini and oyster mushrooms, Tender nokedli egg dumplings, Sour cream, Sweet Hungarian paprika, Caramelized onions
Ingredients for Gombapaprikás Nokedlivel (Hungarian Creamy Forest Mushroom Paprikash with Dumplings) (4 Servings)
- 1.25 lbs (or 2.5 cups) cremini and oyster mushrooms, prepped into bite-sized pieces
- 1.5 cups tender nokedli egg dumplings, washed and trimmed
- 1 cup sour cream
- 1 medium onion and 3 cloves garlic, finely minced with sweet Hungarian paprika
- 1.5 tbsp traditional Hungary seasoning (caramelized onions, garlic, flat-leaf parsley)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cremini and oyster mushrooms for 5 minutes.
- Add minced onion, garlic, sweet Hungarian paprika, and caramelized onions, garlic, flat-leaf parsley, stirring for 2 minutes until deeply aromatic.
- Add tender nokedli egg dumplings and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in sour cream right before serving warm.