Description
Hearty cremini mushrooms pan-fried with sweet and smoked paprika release a cloud of warm, fragrant steam. A smooth sour cream and flour blend coats each slice in rich, velvety sauce, finished with fresh parsley brightness.
Ingredients
- 500 g cremini mushrooms sliced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tbsp butter
- 1 tbsp vegetable oil
- 2 tsp sweet Hungarian paprika
- ½ tsp smoked paprika
- 1 tbsp tomato paste
- 200 ml vegetable broth
- 100 ml sour cream
- 1 tsp all-purpose flour
- salt to taste
- pepper to taste
- 1 tbsp fresh parsley chopped
Instructions
- Heat butter and vegetable oil in a large skillet over medium heat until butter is melted and foaming.
- Add chopped onion and cook until translucent, about 4 minutes, stirring occasionally.
- Stir in minced garlic and cook for 1 minute until fragrant, taking care not to brown the garlic.
- Add sliced mushrooms and cook until they release their liquid and begin to brown, about 6–8 minutes.
- Sprinkle sweet Hungarian paprika and smoked paprika over the mushrooms and stir to coat evenly.
- Stir in tomato paste and cook for 2 minutes to deepen the flavors.
- Pour in vegetable broth, bring to a simmer, and cook for 5 minutes to reduce slightly.
- In a small bowl, whisk sour cream with flour until smooth, then slowly whisk into the skillet to thicken the sauce.
- Season with salt and pepper to taste and heat through for another 2 minutes without boiling.
- Remove from heat and garnish with chopped fresh parsley before serving.
Notes
- For best results use fresh, firm mushrooms and slice them evenly.
- Adjust the amount of paprika to suit your heat preference and sweetness level.
- This dish pairs beautifully with buttered egg noodles or a side of crusty bread.
- Leftovers can be refrigerated in an airtight container for up to 2 days.