Creamy Mushroom Paprikash with Nokedli | Homestyle Autumn Favourite
(0)
45 min
Kifli Kukták
Hagyományos magyaros gombapaprikás zamatos barna csiperkéből, krémes tejfölös habarással és frissen szaggatott házi nokedlivel. Melengető, ízekben gazdag őszi zöldséges főfogás.
Ingredients
Preparation method
Preparing the paprikash base
Finely chop the onion and crush the garlic. Wash the Hungarian sweet pepper and tomato, then finely dice them. Clean the brown button mushrooms and cut them into thicker wedges.
Heat the sunflower oil in a pot, add the onion, and sauté over medium heat until translucent. Add the garlic, diced Hungarian sweet pepper, and tomato, then sauté together for 2-3 minutes.
Remove the pot from the heat, sprinkle in the sweet ground paprika, stir quickly, then return to the heat. Add the prepared brown button mushrooms, season with salt and black pepper, and simmer covered in their own juices for 12-15 minutes until the mushrooms are tender.
Chef's tip
Never beat the nokedli batter smooth or let it rest; drop it into the boiling water immediately after mixing so that it stays light and tender.
For an even richer flavour, you can also add a few soaked, chopped dried wild mushrooms or porcini to the paprikash alongside the brown button mushrooms.
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