Hungarian Mushroom Sauce
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Wonderfully creamy with a depth and breadth of flavor that will make your taste buds sing! Mushrooms, paprika, fresh dill, and a roux add depth and richness to this sauce.This Hungarian Mushroom Sauce is phenomenal served over egg noodles, Spätzle, and also makes a great topping for baked or mashed potatoes!
This is the pasta sauce version of my popular Hungarian Mushroom Soup. I had noted at the end of that recipe that the soup was fantastic as a sauce and simply required extra thickening to transform it. Though the recipe is identical to its soup cousin (just made thicker with extra flour), it’s too delicious to go unrecognized as a standalone pasta sauce or as a topping for baked potatoes or mashed potatoes.
This Hungarian Mushroom Sauce follows a similar cooking method to my Mushroom Gravy but with a very different flavor profile. We saute the onions and mushrooms and then make a roux with butter and flour that really gives this sauce a wonderful depth of flavor. A touch of soy sauce is added for some umami and paprika and dill are added for that Hungarian flavor. This sauce is wonderfully creamy and delicious and will make your taste buds sing!
And if you’re vegetarian or vegan, it’s easily adapted and I’ve provided those substitutions in the recipe below.
Hungarian Mushroom Sauce
Let’s get started!
Melt 2 tablespoons of butter in a Dutch oven or large saucepan. Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Transfer the onion mushroom mixture to a bowl.
Melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown.
Add the milk, broth, bouillon base and soy sauce, still whisking until the mixture is smooth.
Add the paprika, dill, salt and pepper.
Add the mushroom mixture. Bring to a boil, reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally. If the sauce is too thin, allow it to simmer uncovered for a few more minutes to reach desired consistency. If it’s too thick, add a little extra milk. Stir in the sour cream and heat through (avoid boiling). Add salt and pepper to taste.
Serve over egg noodles, potatoes, or homemade Spaetzle with some chopped dill for garnish. Add a dollop of sour cream if desired.
Enjoy!
For more delicious Hungarian recipes be sure to try my:
- Hungarian Goulash
- Chicken Paprikash
- Pörkölt
- Bean Goulash (Babgulyas)
- Szegedin Goulash
- Chicken Goulash
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Hungarian Mushroom Sauce
Ingredients
- 2 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
- 1 large onion , diced
- 1 clove garlic , minced
- 12 oz cremini or white button mushrooms , chopped
- 2 tablespoons paprika
- 1 1/2 tablespoons chopped fresh dill (or 2 teaspoons dried dill; fresh is best)
- 2 teaspoons beef boullion base (vegetarian/vegan: use vegetable bouillon)
- 1/2 teaspoon salt
- 1/4 teaspoons black pepper
- 3 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
- 4 tablespoons flour
- 1 cup milk (vegan: use milk alternative of choice)
- 2 cups beef broth (vegan: use vegetable broth_
- 1 tablespoon soy sauce (for umami – trust me on this!)
- 1/2 cup sour cream (vegan: use vegan sour cream)
- chopped dill , for garnish
- sour cream , for serving
Instructions
- Melt 2 tablespoons of butter in a Dutch oven or large saucepan. Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Transfer the onion/mushroom mixture to a bowl.
- Melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown. Add the milk, broth, bouillon base and soy sauce, still whisking until the mixture is smooth. Add the paprika, dill, salt and pepper.Add the onion/mushroom mixture. Bring to a boil, reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally. If the sauce is too thin, allow it to simmer uncovered for a few more minutes to reach desired consistency. If it's too thick, add a little extra milk. Stir in the sour cream and heat through (avoid boiling). Add salt and pepper to taste.Serve over egg noodles, potatoes, or homemade Spaetzle with some chopped dill for garnish. Add a dollop of sour cream if desired.
Nutrition
Originally published on The Daring Gourmet March 12, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I made the Hungarian Mushroom Pasta for dinner tonight. I could have (and would have) eaten all the sauce myself, it is that good! Going forward, I will make the soup instead as this deserves top billing.
Thank you for sharing this incredible recipe.
Thank you so much, Jaime, I’m happy you enjoyed it! :)