Hungarian Mushroom Stew (Gombapörkölt)
A rich and comforting Hungarian mushroom stew (Gombapörkölt) featuring tender mushrooms simmered in a paprika-infused sauce and finished with creamy sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
- 500–700 g mushrooms (button, cremini, or mixed), sliced
- 1 large onion, finely chopped
- 2–3 tablespoons oil or lard
- 2 cloves garlic, minced (optional)
- 1–2 tablespoons sweet Hungarian paprika
- 1 green pepper, chopped (optional)
- 1 tomato, diced or 1 tablespoon tomato paste
- 1 teaspoon caraway seeds (optional)
- Salt, to taste
- Black pepper, to taste
- 100–150 ml sour cream
- 100–200 ml water (as needed)
Instructions
- Clean and slice the mushrooms evenly.
- Heat oil or lard in a large pan over medium heat and sauté the chopped onion until soft and translucent.
- Remove from heat and stir in the paprika to release its flavor without burning.
- Return to heat and add mushrooms, garlic, green pepper, and tomato or tomato paste.
- Season with salt, pepper, and caraway seeds, then stir well.
- Let the mushrooms cook and release their juices, simmering for 10–15 minutes. Add water if needed.
- Once mushrooms are tender, reduce heat to low and stir in sour cream gently.
- Heat through without boiling, adjust seasoning, and serve warm.
Notes
- Do not overheat after adding sour cream to prevent curdling.
- Use Hungarian paprika for authentic flavor.
- Mix of mushrooms enhances depth of taste.
- Caraway seeds add traditional flavor but are optional.
- Best served fresh but flavors improve the next day.
- Reheat gently and add a splash of water if too thick.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
