Hungarian Garlic Mushrooms

Hungarian Garlic Mushrooms (Fokhagymás Gombapörkölt)

This is a classic Hungarian side dish or vegetarian main course, showcasing the simple, earthy flavors of mushrooms elevated with sweet paprika and garlic. It’s often served with bread, nokedli (spaetzle), or as part of a larger meal.

Ingredients:

• 500g (1.1 lbs) fresh mushrooms (cremini/button or a mix with wild mushrooms), cleaned and sliced or quartered

• 2 medium onions, finely chopped

• 3-4 cloves garlic, minced

• 2 tablespoons sweet Hungarian paprika

• 2 tablespoons vegetable oil or lard

• 1 teaspoon caraway seeds (optional, but traditional)

• 1-2 bay leaves

• 1 cup vegetable broth or water

• 2 tablespoons all-purpose flour

• 1/4 cup sour cream (tejföl), plus more for serving

• Salt and freshly ground black pepper to taste

• Fresh parsley or dill, chopped (for garnish)

Instructions:

1. Sauté the Onions: Heat the oil or lard in a large pot or Dutch oven over medium heat. Add the chopped onions and a pinch of salt. Cook slowly, stirring frequently, until the onions become soft, translucent, and just starting to turn golden (about 8-10 minutes). Do not let them brown.

2. Create the Paprika Base (The most crucial step): Remove the pot from the heat. Immediately stir in the sweet paprika and the caraway seeds (if using). Mix quickly to coat the onions. This step “blooms” the paprika in the hot fat, releasing its flavor and color without burning it, which would make it bitter.

   • Tip: If the pot is too hot, the paprika will burn in seconds.

3. Cook the Mushrooms: Return the pot to medium heat. Add the sliced mushrooms and bay leaves. Stir well to coat the mushrooms in the paprika-onion mixture. Cook for about 5-7 minutes, until the mushrooms start to release their liquid.

4. Simmer: Pour in the vegetable broth or water. Bring to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes, until the mushrooms are tender.

5. Thicken the Sauce: In a small bowl, mix the flour with the sour cream until smooth. Slowly ladle in a few spoons of the hot mushroom cooking liquid to temper the mixture (this prevents curdling). Stir this mixture back into the pot.

6. Final Seasoning: Bring the stew back to a gentle simmer for another 2-3 minutes until the sauce thickens. Stir in the minced garlic and cook for one more minute. Season generously with salt and black pepper. Remove the bay leaves.

7. Serve: Garnish with a dollop of extra sour cream and a generous sprinkle of fresh parsley or dill.

   • Traditional Accompaniments: Fresh crusty bread, nokedli (Hungarian dumplings/spaetzle), boiled potatoes, or rice.

Key Tips for Authentic Flavor:

• Paprika is King: Use high-quality, genuine sweet Hungarian paprika. It makes all the difference.

• Avoid Burning the Paprika: Taking the pot off the heat when adding the paprika is non-negotiable.

• Sour Cream (Tejföl): Hungarian tejföl is thicker and tangier than most Western sour creams. If yours is runny, you can use a full-fat version or even a bit of crème fraîche for a richer result.

• Variations: You can add a diced green pepper with the onions, or a chopped tomato with the mushrooms. For a richer version, some recipes use a splash of white wine after cooking the mushrooms.

Enjoy your delicious taste of Hungarian home cooking!