Mushroom and Potato Paprikash  Recipe (2024)

By Sarah DiGregorio

Mushroom and Potato Paprikash Recipe (1)

Total Time
35 to 45 minutes
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This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a weeknight, par-cook the potatoes while you’re searing the mushrooms. If time is not an issue, you can skip that step, but it will increase the lid-on cooking time to about 30 minutes in Step 2. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture in the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be made in an Instant Pot.

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Yield:6 servings

  • ¼cup vegetable oil, plus more as needed
  • 2pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
  • pounds Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces
  • Salt and black pepper
  • 1tablespoon unsalted butter
  • 1large yellow or red onion, chopped
  • 8garlic cloves, smashed and chopped
  • 2tablespoons sweet paprika, preferably Hungarian
  • ½teaspoon smoked paprika
  • ¼cup dry white wine
  • 1cup vegetable stock
  • 1(14-ounce) can crushed tomatoes
  • 1cup sour cream, at room temperature
  • 3tablespoons all-purpose flour
  • ½ cup chopped fresh dill or 2 teaspoons dried dill
  • ½ cup chopped fresh parsley

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

367 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 10 grams protein; 1085 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Mushroom and Potato Paprikash Recipe (2)


  1. Step


    Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, not fully. (If you don’t have a microwave, you can parcook in salted boiling water for 3 to 5 minutes instead.) Transfer the first batch of mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.

  2. Reduce the heat to medium-high. Add the butter to the pot, then the onion. Season with salt and cook for 3 minutes, stirring, until the onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine, increase the heat to medium and let it come to a simmer while you scrape up any browned bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the pot. Cook for 15 minutes.

  3. Step


    Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.



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Cooking Notes


Here's something I learned from NYT commenter jmp: 'Put the mushrooms in a pan with a little butter and salt them lightly. Cover and heat over moderate fire until they begin to exude liquid. They will be partially cooked but still firm. Drain them well and set aside until ready to prepare. They will keep dripping liquid for a while. Having given up much of their liquid, the mushrooms will now brown beautifully.' That makes nice, browned 'shrooms. And washing is not an issue.


I was on the fence with this until I heated it up the next day. It's so much better having sat overnight. Also, I'd suggest maybe holding back part of the sour cream and adding a dollop to the finished dish instead. Don't skip the herbs, the dill is the silent star here.

Lisa G

This recipe brought a lot of ideas to the surface. I’ve made it with chicken or beef but not veggies. Cauliflower, potatoes, carrots, chickpeas all come to mind as other options that I hadn’t thought of before. If you are interested in more flavor, try adding hot or smoked paprika.


Surprisingly, this is almost exactly a typical Indian/Pakistani curry recipe, just with different spices. I know, living with a Pakistani and cooking together almost every day.I wonder if the deep similarities like this result from historical migration of people / cultures / recipes, or is this a spontaneous emergence of the same recipes based on some natural affinity of certain ingredients and cooking steps…


This was tasty and filling. I love paprikash in general but for some reason I’m always wanting more flavor from it. Next time I’ll chop the onions and garlic more finely.


I found this really tasty, but my husband and son didn’t. Took longer to cook the potatoes than the recipe suggested. Didn’t add any water.


Leave the potatoes out of what you freeze and add them to the stew when you reheat it.

Sarah mccabe

Delicious, a new favorite. Made a half batch, it did not take long. Used what I had: cubed blue potatoes in the microwave, crimini mushrooms, veggie bouillion, marina sauce, greek yoghurt. Yoghurt and flour is my new favorite trick. Don't forget the dill, it really elevates the dish.I considered serving with noodles or rice, but then I realized what it goes with is sourdough bread.


Simple to prepare and very flavorful! I bumped up the amount of paprika and added some smoked paprika as well. Don’t be afraid to use all the herbs… so bright!


Spent time pre-chopping, snipping herbs (0.5 cup is a lot of dill!), having paprika, flour, liquids pre-measured and being "on top" of things so that the prep would go smoothly. This is a recipe where I felt I could reallly use a sous chef. The meal was really worth the effort and we have leftovers for tonight. Served in wide brim bowls and baguettes accompanied.


This was just ok. Not a ton of flavor. I have a mushroom paprikash recipe from an odd 1990s vegetarian cookbook (365 Ways to Cook Vegetarian) that is much simpler and much tastier than this one. It is served over egg noodles rather than with potatoes mixed in. Will go back to that one next time I want some mushroomy comfort food.


This was easy to prepare and very satisfying. I used oyster, crimini and shiitake mushrooms. Left the oyster mushroom nice and big. Don’t think I needed to parboil the potatoes since I let my sauce sit for awhile on low before adding half the sour cream called for and served more at the table. My mix was thick enough so I left out the flour. Yes to dill!!


Smaller potatoe chunks


This takes much longer than 35 to 45 minutes to take. Including prep, budget about two to three hours. (Where we live, we cannot get yukon gold, so the potatoes took quite a while to cook.) Added about 2 tsp of cayenne pepper and 2 tsp of aleppo pepper and thought the flavors were great; not sure where the blandness people mention is coming from.


To make it Plant Based, eliminate the oil and brown the mushrooms in a small amount of vegetable broth. For the Sour Cream, use a plain plant based yogurt thickened with a little more flour or corn starch to reach the consistency you want.How long will it last in the refrigerator? Potatoes don't freeze well.


This is good if you really really like the taste of sour cream and dill.

Lisa Cannon

Was good but not great- visually it looked a bit like a curry but completely different flavors. Put over rice with some roasted peanuts sprinkled.

Lafayette Ann

I forgot to add the flour to the sour cream, so the sauce was thin. But it was yummy, so I'll make it again and do it correctly and enjoy more thickening. Used leftover rotisserie chicken, no potatoes.

Jeffrey G.

We loved the sauce and mushrooms (made a 1/2 recipe - but some things like the can of crushed tomatoes remained the same) and very much appreciate Nyan-chan's suggestion of some aleppo pepper to brighten up the taste; however, the problem centers around getting the potatoes to cook properly, refrigerate them, etc. Next time I will make the paprikash without potatoes, and serve it as a topping for mashed potatoes!

senator john blutarsky

if you want to make this vegan, substitute cashew cream (cashews and nutritional yeast blended in water w/ a dash of lemon juice) for the sour cream, and olive oil for the butter. it is delicious!!!also, if you want some protein, grilled or sauteed firm tofu works very nicely too.


The potatoes do not cook in this amount of time even with parboiling. I’m about 1 hour into this recipe and they’re still not done. Save your evening, do not make.


Love it. Better the next day.


Amp up the liquid.Great but could use as little more liquid/sauce.


This was delicious. We added chicken, and used chicken stock (plus 1 cup). It took much longer than the recipe said…more like 1.5 hours.


Made this as written, and it’s wonderful vegetarian comfort food. As others mentioned, it’s one of those dishes that improves as it sits. I had leftover pierogi dough that I used to make small dumplings to go with this. It’s also good over scallion mashed potatoes. Would make this again.


I used 1/2 fresh mini portobellos and a package of Trader Joe’s frozen mushroom medley. It was a great dish. I will make again.

Stacey J

We loved it; I was glad to finally find a recipe that calls for as much garlic as we really want (8 cloves!) We had both sweet Hungarian paprika and smoked paprika in the cupboard, but only by accident — because I never noticed those were two different things (just “paprika” in my head). Thank you for showing me they are different! We used trumpet, cremini and oyster mushrooms.


I did half ground meat (pork, beef and chicken) and half mushrooms for the main ingredient to substitute potatoes, and it worked out great. It was a compromise between this and the chicken paprikash on nyt as I didn't have bone-in chicken.


I found the dill too overpowering


This recipe was disappointingly bland, with unbalanced flavors. I always try to follow a recipe exactly on the first try, but I did not have sour cream and substituted plain Greek yogurt. I also par-boiled the potatoes instead of microwaving them because I don't like how microwaving affects potatoes. Other than that, I used the specific ingredients, quantities and procedures exactly. The cooking takes longer than indicated because once tomatoes are added, potatoes take a long time to soften.

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Mushroom and Potato Paprikash  Recipe (2024)
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