Hungarian Mushroom Paprikash with Dill

Paprikash is often associated with chicken, yet the same warm architecture of onion, sweet paprika, and cultured dairy suits mushrooms exceptionally well. They absorb flavour readily, keep their texture, and deliver a savoury depth that feels both generous and precise.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, thinly sliced
• 2 garlic cloves, minced
• 700 g mixed mushrooms, sliced
• 2 teaspoons sweet Hungarian paprika
• 1/2 teaspoon hot paprika or chilli flakes
• 1 tablespoon tomato paste
• 250 ml vegetable stock
• 1 teaspoon soy sauce
• 150 ml sour cream
• 1 teaspoon plain flour
• 2 tablespoons chopped fresh dill, plus more to finish
• 1 teaspoon lemon juice
• Salt and black pepper
• Cooked buttered noodles, rice, or crusty bread, to serve

Instructions

1. Warm the butter and olive oil in a wide sauté pan over medium heat. Add the onion with a small pinch of salt and cook for 8 to 10 minutes, stirring occasionally, until soft and lightly golden.
2. Stir in the garlic and cook for 30 seconds. Add the mushrooms and raise the heat slightly. Cook for 8 to 10 minutes until their liquid releases and mostly evaporates.
3. Lower the heat. Add the sweet paprika, hot paprika, and tomato paste. Stir for 1 minute so the spices bloom without scorching.
4. Pour in the stock and add the soy sauce. Simmer for 8 minutes until the pan looks glossy and lightly reduced.
5. In a small bowl, whisk the sour cream with the flour until smooth. Stir in a spoonful of the hot liquid to temper it, then fold the mixture into the pan.
6. Cook gently for 2 to 3 minutes, stirring often, until the sauce turns silky and lightly thickened. Do not let it boil hard once the sour cream is in.
7. Add the dill and lemon juice. Taste and adjust with salt and black pepper. Serve immediately over buttered noodles, rice, or with bread.

Tips

• Use a mixture of cremini, oyster, and shiitake mushrooms for better texture and a broader savoury profile.
• Sweet paprika should be fragrant and brick red; tired paprika will make the dish flat.
• If you prefer a looser sauce for rice, add an extra splash of stock at the end.
• A few cornichons or a cucumber salad on the side provide useful acidity and contrast.