Hungarian mushroom paprika recipe, Gombapaprikás

Hungarian mushroom paprika is a vegetarian dish, it is cooked exactly the same way as the famous chicken paprika, but we use mushrooms instead of chicken. This could be made with any kind of mushrooms, but it is best if you use different types at the same time.

I usually use white and oyster mushrooms, you can also add cremini and portobello mushrooms. If you want to have a quick but delicious dinner, follow this recipe because it can be done in just 45 minutes. Let’s start making it right now! It is served with nokedli noodles (spaetzle).

Hungarian mushroom paprika recipe, Gombapaprikás

45 minutes
Serves 4

1000 grams (35 ounces) of mushrooms (white, oyster portobello, cremini mushroom), sliced
3 medium or 2 large onions – finely diced
6 tablespoons of vegetable oil (we use sunflower oil in Hungary)
2 good tablespoons of sweet paprika powder
1 medium fresh tomato, chopped
1 sweet yellow pepper (or bell pepper, wax pepper, banana pepper), cut into small pieces
2 heaping tablespoons of sour cream
Ground black pepper
Salt to taste
Chopped parsley for decoration

Ingredients for the nokedli noodles (spaetzle):
1 whole egg
200 ml water (0.8 cup)
300 grams of all purpose flour (2 cups)
Pinch of salt


In a large soup pot, sauté the onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onions should be cut into very, very small pieces. This is essential in order to achieve the “stew consistency”. Add a small amount of water, if necessary, to keep them from sticking to the pan.

Remove the pot from the heat, add the sweet Hungarian paprika, stir. Do not burn the paprika, or it will become bitter. Add the tomatoes, the sweet yellow pepper and the mushrooms. Salt to taste, sprinkle with ground black pepper and add some water, no more than 1/2 cup.

Cover the pot and simmer the mushrooms over low heat for about 30 minutes. Stir sometimes. It should have a thick creamy consistency. If it is soupy, take the lid off and keep simmering until it gets thicker.

Remove the pot from the heat, mix in 2 tablespoons of sour cream.Put back on the heat and bring it to a boil, then turn the heat off, it is done.

While your mushroom paprika is cooking, you have to prepare the nokedli noodles. Nokedli is made from a home made noodle dough (eggs, water and plain flour). Place a nokedli grater (speatzle maker) over the pot of boiling water. (You can also use a simple cheese grater or large hole pasta strainer).

Bring a large pot of well-salted water to a boil. Beat the eggs and the water together with the salt. Slowly mix in the flour to make a soft, sticky dough. You may not need all the flour, or you may need more.Stop adding flour when you get an elastic moist dough.

Place a nokedli grater (spaetzle maker) over the pot of boiling water. (You can also use a simple cheese grater or large hole pasta strainer). Lay a portion of the dough on the grater and move it back and forth over the grater using a spatula or wooden spoon to push through small egg noodle bits that drop into the boiling water. When the noodles float to the top, wait about 30 seconds and drain them.

Serve your Hungarian mushroom paprika with these delicious home-made noodles. Enjoy!

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