Sauté the onions: In a large skillet, melt butter and olive oil over medium heat. Add the chopped onion and cook until translucent and soft, about 5–7 minutes.
Add garlic and mushrooms: Stir in garlic, then add the sliced mushrooms. Cook for 10–12 minutes until they release their moisture and begin to brown.
Add the paprika: Sprinkle both the sweet and smoked paprika over the mushrooms. Stir well for 30 seconds — just enough to bloom the paprika’s flavor (don’t let it burn).
Thicken the base: Sprinkle in the flour and stir until mushrooms are coated. Slowly pour in the broth, stirring constantly, until the sauce starts to thicken.
Simmer: Reduce heat to low and let it simmer for about 10 minutes. Stir in the soy sauce or Worcestershire sauce (optional).
Add the creamy touch: Turn off the heat. Stir in the sour cream and lemon juice until smooth and creamy. Do not boil after adding sour cream to prevent curdling.
Season & serve: Adjust salt and pepper to taste. Garnish with fresh parsley.
Serving Suggestions:
Serve warm with:
Nokedli (Hungarian egg noodles) or buttered spaetzle
Mashed potatoes or rice
A side of crusty bread to soak up that luscious paprika sauce 😋
Would you like me to give you a meat version of this dish next (like Chicken or Veal Paprikash with mushrooms)?
