We Hungarians can make stew from almost anything, mushroom is no exception. Packed with a ton of essential vitamins and minerals, mushrooms make for an excellent addition to your diet, adding flavor to many different recipes. In Hungary mushroom stew is one of the most popular way to eat fungi.
Mushroom stew can be made from wild or cultivated mushrooms, in Hungary white and brown button mushrooms, or oyster mushrooms are generally used for it. Our mushroom stew is thickened – not surprisingly – with sour cream, which makes the stew silky and savory.
- 500 g (1 lb + 1 2/3 oz) mushrooms, sliced
- 1 tbsp lard
- 1 big onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 wax pepper, diced
- 1 tomato, chopped
- 2 tsp sweet ground paprika
- pinch of caraway seeds
- salt and pepper
- 2 tbsp finely chopped parsley leaves
- 1/2 tbsp flour
- 3 heaping tbsp sour cream
In a frying pan heat lard and sauté onions. Add wax pepper and garlic, fry for a minute, then pour in 150 ml (2/3 cup) of water and cook over medium-low heat for 2-3 minutes. Stir in chopped tomato, add caraway seeds, paprika and ground black pepper. Keep cooking for 2-3 minutes.
Add sliced mushrooms, finely chopped parsley leaves and salt, and stir to combine. Wait until mushrooms release liquid, then pour in 150-200 ml (2/3 – 3/4 cup) of water (just enough to cover 3/4 of the food) and cook for 10-12 minutes.
In a small bowl whisk together flour, sour cream and 100 ml (1/2 cup) of water. When mushrooms are tender, pour the mixture in the stew. Cook for 3-4 minutes while stirring regularly. Adjust salt and pepper. Serve the mushroom stew with pasta.