Last Updated: Mar 9, 2025 by Dr. Sonali Ruder · Originally Published: Mar 24, 2012 · This post may contain affiliate links · As an Amazon Influencer, I earn from qualifying purchases · 28 Comments

Mushroom Paprikash

Jump to Recipe ↓ Print Recipe ❒

Pin460

Yum148

608 Shares

This creamy mushroom paprikash is a vegetarian twist on a Hungarian classic. It's a hearty, comforting dish bursting with the rich flavors of sweet paprika, tender mushrooms, and a creamy sauce. Serve it over egg noodles or homemade dumplings for the perfect meal!

Mushroom Paprikash on a black plate on a wooden board.

If you love the comforting flavors of chicken paprikash but are looking for a hearty vegetarian twist, you'll love this mushroom paprikash! This Hungarian classic swaps out chicken for meaty cremini mushrooms. The mushrooms provide a rich, satisfying texture while soaking up all the bold flavors of sweet Hungarian paprika, garlic, and a creamy sauce.

This simple recipe delivers all the warm, comforting flavors of traditional paprikash in a plant-based version that's just as satisfying. Serve it over egg noodles or homemade spaetzle for a meal that's both cozy and nutritious!

Why You'll Love This Dish

Rich & Creamy: The sauce is velvety smooth, thanks to the combination of sour cream and tomatoes.
Packed with Flavor: Sweet Hungarian paprika, garlic, and wine create an irresistible depth of flavor.
Vegetarian-Friendly: A perfect meatless alternative to traditional chicken paprikash.
Customizable: Use your favorite mushrooms like cremini, portobellos, oyster mushrooms, or even trumpet mushrooms.
Comforting & Satisfying: A Hungarian classic that's warm, filling, and perfect for cozy evenings.

Doctor's Tips

Mushrooms are not only delicious but also packed with nutrients that support overall health.
Mushrooms are low in calories and provide a good amount of fiber and protein. They're also packed with several hard-to-get nutrients like selenium, copper and potassium.
Mushrooms are one of the few plant-based sources of vitamin D, as they can produce vitamin D2 when exposed to sunlight. Some manufacturers expose mushrooms to ultraviolet (UV) light to increase their content of vitamin D, either by natural sunlight or a UV lamp.
Mushrooms are also rich in disease-fighting phytochemicals (plant-based compounds) that have antioxidant, anti-inflammatory, and anticancer effects.

Ingredients

Ingredient notes and substitutions. See recipe card at the end of the post for full recipe details.

Mushrooms- I use cremini mushrooms but you can use any type of mushroom (like portobello or oyster mushrooms) or a mixture of mushrooms for a variety of flavors and textures.
Spices- Sweet Hungarian paprika is the key ingredient. I also add a little cayenne pepper for heat but if you have hot Hungarian paprika, you can use that instead.
Tomatoes- I like the combinaton of fresh tomatoes and tomato paste. You can substitute canned tomatoes for fresh.
Sour cream- This is what makes the classic sauce nice and creamy. I use full-fat sour cream rather than reduced fat so that the sauce doesn't separate. You can substitute plain Greek yogurt for a healthier option.
Wine- I like to add a little dry white wine for depth of flavor. You can also use red wine, which will give an even richer flavor. You can substitute with vegetable stock if preferred or just leave it out altogether.
Flour: All-purpose flour thickens the sauce; use a gluten-free blend if needed.
Noodles: Serve with egg noodles or homemade nokedli or spaetzle (see below).

How To Make Mushroom Paprikash Step-By-Step

Steps 1-4 for making mushroom paprikash.

See recipe card at the end of the post for full recipe details.

Step 1- Cook onion and garlic in olive oil in a large sauté pan over medium heat until softened.
Step 2- Turn heat up to medium high and add the mushrooms. Season with salt and pepper. Cook 2-3 minutes until they start to soften.
Step 3- Stir in sweet paprika, cayenne, flour, and tomato paste. Cook for 30 seconds to toast. Deglaze the pan with wine, scraping up any browned bits.
Step 4- Add the chopped tomatoes.

Step 5 and 6 for making mushroom paprikash.

Step 5- Add water or vegetable broth and simmer until the mushrooms are cooked and sauce is thickened.
Step 6- Turn the heat off and stir in the sour cream and parsley. Serve the mushroom paprikash on a bed of egg noodles or homemade dumplings.

How To Make Homemade Dumplings (Nokedli or Spaetzle)

Sometimes I like to serve my vegetarian mushroom paprikash with homemade dumplings, called nokedli in Hungary or spaetzle in Germany.

These adorable dumplings are made by passing a homemade batter through a special spaetzle maker into simmering water. If you don't have a spaetzle maker, you can use a colander or anything with large holes in it. I use the pasta insert from one of my large pots.

The dumplings are boiled for just a few minutes and then they're done. If you like, you can sauté them in butter for extra flavor and a crispy texture. See recipe card at the end of the post for full recipe details.

Chef's Tips

For a wonderful texture, you can use a mix of mushrooms like cremini, portobello and oyster mushrooms. You can also try my creamy chicken paprikash recipe.
For extra flavor, sauté a diced bell pepper with the onions.
Paprika is the star of the dish. Use an authentic sweet Hungarian paprika if you can.
I recommend using full-fat sour cream rather than reduced fat so that the sauce doesn't separate. Turn the heat off before stirring it into the sauce.
Leftovers can be stored in an airtight container for up to 3 days.

Recipe FAQs

What is paprikash made of?

Paprikash is a Hungarian dish traditionally made with meat, onions, paprika, and a creamy sauce, but vegetarian versions use mushrooms instead.

What do you eat paprikash with?

Paprikash is typically served with egg noodles, nokedli, spaetzle, rice, or crusty bread to soak up the creamy sauce.

How long does paprikash last in the fridge?

Paprikash can be stored in an airtight container in the fridge for up to 3 days.

Can you freeze paprikash?

Yes, it can be frozen but I would recommend freezing it without adding the sour cream as it tends to separate when frozen and thawed. You can add the sour cream to the sauce after it's been reheated.