Hungarian Mushroom Paprikash, known as Gombapaprikás, is a classic Hungarian vegetarian dish featuring tender mushrooms simmered with onions, sweet Hungarian paprika, garlic, and a creamy sour cream sauce.

It’s rich, savory, comforting, and surprisingly easy to make. Traditionally served over nokedli (Hungarian egg dumplings), this mushroom paprikash makes a wonderful meatless dinner while still delivering the unmistakable flavors of Hungarian cuisine.

What Is Hungarian Mushroom Paprikash?

Gombapaprikás is the mushroom version of the famous Hungarian paprikash family of dishes.

The cooking method is similar to Chicken Paprikash: onions are gently cooked, Hungarian paprika is added, mushrooms are simmered until tender, and sour cream is incorporated at the end to create a smooth, creamy sauce.

Because mushrooms provide a naturally meaty texture, this dish is hearty enough to serve as a main course.

Why You’ll Love This Recipe

• 🇭🇺 Classic Hungarian comfort food
• 🍄 Packed with tender mushrooms
• 🌶️ Rich sweet Hungarian paprika
• 🧅 Flavorful sautéed onions
• 🧄 Fragrant garlic
• 🥛 Creamy sour cream sauce
• 🌱 Naturally vegetarian
• 🍜 Perfect with Hungarian nokedli
• ⏱️ Ready in about 40 minutes

Ingredients

For the Mushroom Paprikash

• 1 1/2 lb (700 g) mushrooms, sliced
• 2 medium onions, finely chopped
• 2 tablespoons butter or vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1/2 teaspoon hot Hungarian paprika, optional
• 1 medium tomato, finely chopped
• 1 small green bell pepper, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup vegetable broth or water
• 1 teaspoon dried marjoram, optional
• 2 tablespoons fresh parsley, chopped

For the Sour Cream Sauce

• 1 cup full-fat sour cream
• 1 tablespoon all-purpose flour
• 2–3 tablespoons warm cooking liquid

For Serving

• Hungarian Nokedli
• Fresh parsley
• Extra sour cream, optional