Dinner

Mushrooms Paprikash Recipe

Name: Mushrooms Paprikash Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hungarian
Ingredients: ½ tsp caraway seed; 2 tsp sweet smoked paprika; Salt, to taste; 1 onion, halved and sliced; 300g mushrooms, quartered; 1 large green pepper, deseeded and cut into chunks; 400g can chopped tomatoes; 1 tbsp olive oil; 1 vegetable stock cube (or gluten-free alternative); 4 tbsp soured cream; Chopped parsley (optional); Pasta, microwave jacket potato, or crusty garlic bread

ByJack Voss January 23, 2026January 23, 2026

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Introduction

Mushrooms paprikash is a comforting, flavorful vegetarian dish inspired by traditional Hungarian flavors. It combines tender mushrooms and sweet paprika in a creamy tomato sauce, perfect for a cozy meal any day of the week.

The image shows a white plate with three main layers: the bottom layer is wide, flat pasta noodles arranged loosely in a circular pattern with a creamy off-white color and smooth texture; the middle layer is a chunky tomato-based sauce with pieces of mushrooms and vegetables, rich red and brown shades, spread unevenly over the pasta; the top layer is a dollop of white cream or cheese with black pepper sprinkled on it and a few green herb leaves for garnish, sitting right in the center. The plate is placed on a white marbled surface with a fork and knife beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ tsp caraway seed
1 tbsp olive oil
1 onion, halved and sliced
300g mushrooms, quartered
1 large green pepper, deseeded and cut into chunks
2 tsp sweet smoked paprika
400g can chopped tomatoes
1 vegetable stock cube (or gluten-free alternative)
4 tbsp soured cream
Chopped parsley (optional)
Pasta, microwave jacket potato, or crusty garlic bread, to serve

Instructions

Step 1: Heat a large sauté pan or wok over medium heat and add the caraway seeds. Lightly toast them for a few seconds until fragrant.
Step 2: Add the olive oil to the pan, then add the sliced onion, quartered mushrooms, and green pepper chunks. Season well with salt to help draw out moisture from the mushrooms. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are softened and the onion starts to turn golden.
Step 3: Stir the sweet smoked paprika into the vegetables, then add the chopped tomatoes, crumbled vegetable stock cube, and half a can of water. Stir to combine, and let the mixture cook for 5 minutes, allowing the flavors to meld.
Step 4: Serve portions topped with soured cream and chopped parsley if using. Accompany with pasta, a microwave jacket potato, or crusty garlic bread for a satisfying meal.

Tips & Variations

Use smoked paprika for a deeper flavor, or substitute with sweet paprika for a milder taste.
Add a pinch of chili flakes if you enjoy a little heat in your paprikash.
For a vegan version, replace soured cream with a dairy-free alternative like coconut yogurt or cashew cream.
Try mixing different mushrooms, such as cremini or shiitake, for added texture and flavor complexity.

Storage

Store any leftover mushrooms paprikash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The sauce may thicken upon cooling; add a splash of water when reheating if needed.

How to Serve

A white plate holds a bed of wide, flat pasta noodles arranged loosely, forming the bottom layer with a smooth, pale cream color. On top, there is a thick, chunky tomato sauce mixed with sliced mushrooms and pieces of cooked green bell peppers, showing deep reds and warm brown tones with a slightly glossy texture. Sitting in the center of the sauce is a dollop of soft white cream or ricotta cheese, sprinkled with cracked black pepper and small green herb leaves. A few more fresh green herbs are scattered around the plate, adding pops of color. The plate rests on a white marbled surface next to a fork with a white cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute canned chopped tomatoes with about 3-4 fresh tomatoes, peeled and chopped. Cook them down until soft before adding to the dish.

Is this recipe suitable for gluten-free diets?

Yes, this recipe is naturally gluten-free if you use a gluten-free vegetable stock cube and serve with gluten-free pasta or bread alternatives.

Jack Voss