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–+ servings
hungarian mushroom sauce pasta

Hungarian Mushroom Sauce

By Kimberly Killebrew
Mushrooms, paprika, fresh dill, and a specially prepared roux add depth and richness to this delicious sauce.
5 from 4 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

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

Calories: 298kcalCarbohydrates: 19gProtein: 8gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 62mgSodium: 1035mgPotassium: 725mgFiber: 2gSugar: 7gVitamin A: 2452IUVitamin C: 3mgCalcium: 150mgIron: 2mg
Course Main Course
Cuisine Hungarian
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