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!
Are you sure???? Two cups beef broth????? That would make it a soup! (Besides, I think this recipe is identical to yours for Hungarian Mushroom Soup.) I was doing a vegetarian (dairy) version, so I would have used a vegetarian broth, but I eliminated that 2 cups of liquid altogether and it was still too liquid-y when served over your Homemade German Spaetzle. After I boiled it down, it was OK (and tasty), but next time I’ll use 1/2 cup of some sort of milk and no broth. Unless I want soup.
Really? I’m surprised it was as liquidy as you described. Did you omit the flour? To make a sauce the standard ratio is 1 tablespoon of flour per cup of liquid. This uses 4 tablespoons of flour for only 3 cups of liquid and then there are also 12 ounces of mushrooms for bulk. It thickens up perfectly for me every time. Yes, it’s practically identical. I say in the opening line that this is the pasta version of the soup.
No, I made the recipe as directed, except for omitting the 2 cups of broth. I didn’t have any dill, but that would not make any difference (except flavor). I used 8 ounces of white button mushrooms with 4 ounces cremini. Yes, they add bulk, but they also throw off a lot of liquid. That is why I think only 1/2 cup additional liquid (milk) will be adequate for the way I like it. That also provides more solids (vegetables) in a smaller amount of liquid, so it’s a more substantial sauce. It looks like your bottom photo (where the sauce is over noodles) has the vegetables scooped out with only a small amount of corresponding liquid.
Now that I’m comparing the two recipes side-by-side, I see that your soup calls for 2 tablespoons flour for 3 cups liquid, whereas this sauce calls for 4 tablespoons flour for the same liquid.
Perhaps I simply like my sauces of a more substantial texture than you do, with far less liquid.
Perhaps so, rje and no, this isn’t a thick, coagulated type of sauce. It’s a lighter, more delicate one. However, the important thing is that you like it so yes, make whatever adjustments to the thickness based on your personal preference. I appreciate the feedback. Best, Kimberly
I have 3 questions!
1. Does this need to use a Dutch Oven, or can something else be used?
2. Should triple the recipe be okay?
3. Will this keep for a few days before serving? (fridge or freezer?)
Thank you!!!
Hi Ariel! No/yes, yes, yes :) You can use any saucepan you have, you can absolutely triple it, and yes it will keep in the fridge for a few days and can be reheated. Happy Cooking!
Since Shawn likes mushrooms so much I thoughe he would like this recipe.
Comments are high and it might be worth the trouble of makinf it. I’m going
To give it a try over German Spaetzell. Got that re ipe from food network.
Any mushroom lover will love this! Serving it over Spätzle is a great idea, too. Here’s my recipe for Homemade German Spätzle – it comes complete with step-by-step photos. Happy cooking!
OMG, this was amazing! I’m vegan, and this dish would’ve fooled even my skeptical friends and family!
Woohoo, I’m thrilled you enjoyed it so much, Tammy! It’s a personal favorite of mine and is always a hit when I serve it. Thanks for your feedback and hope to see you again!
you mention to use soy sauce in the list but i don’t see it in the instructions. when should i add it?
Thanks for catching that, I’ve updated it. Add the soy sauce along with the milk and broth.
I love how simple, yet packed with delicious flavours, your recipe is. Over homemade spatzle sounds great. Thanks for sharing!
Thanks for visiting and for the compliment, Nancy! It’s true, often the simplest and quickest meals can give the more complex and time-consuming ones a real run for their money! I enjoy tackling both, but everyone – including myself – appreciates the advantages of quick and simple.
Too bad I can’t copy this and try it out.
Hi there. There is a print feature on the recipe. Hope you give it a try!
This sounds and look so delicious!! I have to make this soon…..
Thanks, Brigitte! As much as I love to cook, it is so nice to be able to whip out a delicious meal like this one in just 30 minutes!