This Hungarian mushroom stew is an authentic, comforting, and easy dish, which is very popular. It is a typical light dinner served with nokedli dumplings. I show you how me and my Hungarian family makes it every time.
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The trick to the best texture for the mushrooms in this Hungarian stew is to start by frying them in a pan on high heat. If you use low heat, it will cook and the texture will be more rubbery.
If you are looking for more authentic Hungarian recipes, you will love this traditional Hungarian goulash or this lecso.
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❤️ Why you’ll love it
This mushroom stew is a popular lunch or dinner in Hungary since it is cheap, easy to make, and brings all the authentic and comforting flavors you associate with Hungarian cuisine. It frequently features as Sunday lunch in my family.
This is an authentic Hungarian recipe passed down generations in my family and is unlike any mushroom stew you have ever had. The tomatoes and Hungarian wax peppers make the base of the stew when they turn to a thick sauce after cooking.
To cater all audiences, you will be happy to know that it is a naturally vegetarian dish. Since sour cream is optional (albeit highly recommended), it is also a naturally vegan meal.
🧾 Key ingredients
To make this Hungarian mushroom stew, you can easily get these ingredients at your local grocery store or they may already be in your pantry. The best part is that they are all plant-based and are used in traditional Hungarian cooking, so you know you are getting an authentic dish.
Button mushrooms are the star of this dish and add a meaty texture that is satisfying and filling. Hungarians do mix it sometime with wild mushrooms, but that is not typical.
Onion, garlic, tomatoes, and Hungarian wax pepper are the foundation of this stew. They add a depth of flavor and a touch of sweetness that will become the sauce after cooking.
Hungarian sweet paprika is a key spice in Hungarian cooking and gives this stew its signature rich, smoky flavor. It is a must-have for this recipe.
Vegetable broth is the liquid that brings all the ingredients together. It creates a rich, savory base for the stew and helps all the flavors meld together.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by preparing your vegetables. Peel and chop your onion and garlic. Then, wash and chop your potatoes, tomatoes, and Hungarian wax pepper.
STEP 2
Next, clean and slice your mushrooms. This preparation will make the cooking process much smoother.
Making the Hungarian mushroom stew
STEP 1
Heat a large pan. Add your mushroom slices and fry them on high heat for 5-6 minutes. Make sure not to overcrowd the pan. If needed, do this step in batches.
STEP 2
The mushrooms should be fried, not cooked. Once done, remove the mushrooms to a plate.
STEP 3
In the same pan, add oil. Cook the chopped onion for 3-4 minutes. Next, add your chopped tomatoes, Hungarian wax pepper, and garlic to the pan.
STEP 4
Season the stew with salt, pepper, cumin, and smoked paprika powder. Stir until combined and cook for 8-10 minutes.
STEP 5
Pour the vegetable broth into the pan. Cook the stew on medium heat for 4-5 minutes.
STEP 6
You should have a thick sauce at the end with only a few chunks. If needed, use a hand blender to make the sauce smoother. I have to since that is how my kids prefer it.
STEP 7
Add the fried mushrooms back into the pan. Combine well and bring the stew to a boil. Once it reaches a boil, it is ready to serve. Enjoy your authentic Hungarian mushroom stew!
💡 Expert tip
For this Hungarian mushroom stew, the most crucial step is frying the mushrooms. Do not overcrowd the pan, and make sure to fry them on high heat for 5-6 minutes. This process is important as it helps the mushrooms release their water content without getting soggy. This intensifies their flavor and helps retain a satisfying, meaty texture in the stew.
🔄 Variations
If you are someone who enjoys a bit of heat in your meals, consider adding a pinch of hot pepper to your Hungarian mushroom stew. However, Hungarians add Eros Pista, which is a roughly pureed hot paprika or spicy Hungarian wax pepper slices. We never add them directly since the whole family including the kids eat it. If someone wants so spicy kick, they will add them to their plate.
If you are looking for a creamier version of this Hungarian mushroom stew, I suggest adding a bit of sour cream. This will give the stew a rich and creamy texture. This is also how my wife prefers it.
Don’t add any other vegetables. It will compromise the taste. Any recipes calling for other ingredients are not authentic Hungarian mushroom stew recipes.
🥣 Serving ideas
This Hungarian mushroom stew is versatile and you can enjoy it in many ways. It is a traditional Hungarian recipe that is often served with a variety of accompaniments.
In Hungary, it is common to enjoy this stew with Hungarian bread, known as Pogácsa, or alongside Hungary dumplings, Nokedli. The tangy richness of Hungarian sour cream, or Tejföl, also makes a wonderful addition to this dish.
Another option is to serve it with some rosemary and cheese scones to soak up all those juices. You can also use it as a filling to make vegan pot pie for a comforting family meal.
❄️ Storing tips
This Hungarian mushroom stew is a dish that only gets better with time, as the flavors continue to meld together. It is a perfect meal prep option and can be stored and enjoyed throughout the week.
To store the leftovers, allow the stew to cool completely before transferring it to an airtight container. It can then be kept in the refrigerator for up to five days.
Unfortunately, due to the high water content of the mushrooms, freezing is not recommended for this stew. When mushrooms are frozen and then thaw, they tend to become mushy and lose their texture, which can greatly affect the overall quality of the stew.
You can reheat refrigerated stew on the stovetop. Simply place the stew in a saucepan and heat it over medium heat, stirring occasionally, until it is heated through.
🤔 FAQs
The authentic ingredient is button mushrooms. Hungarian love foraging so there are recipes where they are mixed with wild mushrooms, but that it not typically the case in general.
Frying the mushrooms means cooking them in a pan with a little bit of oil over high heat. You should cook them for about 5-6 minutes until they are fried and not cooked. This process helps the mushrooms release their water content and intensify their flavor.
If you don’t have a hand blender, you can still make the sauce smoother. Chop all the vegetables finely. Also, make sure to cook the stew for a longer time, around 15-20 minutes, before adding the mushrooms.
This recipe uses a tablespoon of sweet smoked paprika powder and a Hungarian wax pepper. However, if you prefer a spicier version, you can add hot paprika spices or a pinch of hot paprika powder pepper. Hungarians usually add these to their own plates and not to the whole pot since children eat it together with the family.
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Authentic Hungarian Mushroom Stew
Ingredients
- 17 oz Button mushrooms
- 1 Tbsp Vegetable oil
- 1 Onion (medium)
- 2 cloves Garlic (finely chopped)
- 2 Tomatoes
- 1 Hungarian Wax Pepper
- 2 cup Vegetable broth
- 1 Tbsp Sweet smoked paprika powder
- 1 tsp Cumin
- 1 tsp Salt
- ½ tsp Black pepper
Instructions
Preparing the ingredients
- Peel and chop onion and garlic. Wash and chop potatoes, tomatoes, and Hungarian wax pepper. Clean and slice mushrooms.
Making the stew
- Heat a large pan. Add mushroom slices and fry them on high heat for 5-6 minutes. Do not overcrowd the pan, if needed do this step in batches. Mushroom should be fried and not cooked. Remove the mushrooms to a plate.
- Add oil to the same pan. Cook the chopped onion for 3-4 minutes.
- Now, add chopped tomatoes, Hungarian wax pepper and garlic. Season the stew with salt, pepper and cumin. Stir and cook for 8-10 minutes.
- Add the smoked paprika powder and stir until combined.
- Then, pour the vegetable broth. Cook the stew on medium heat for 4-5 minutes. You should have a thick sauce at the end with only a few chunks. If needed use a hand blender to make the sauce smoother.
- Add the fried mushrooms back in the pan. Combine well and once it reaches boiling it is ready.
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