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Hungarian Mushroom Sauce

Hungarian Mushroom Sauce

The ultimate comfort food ready in under an hour! Hungarian Mushroom Sauce is creamy, rich, and packed with flavor. Perfect over noodles or potatoes, this easy weeknight dinner will have everyone craving more.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Side Dishes
Cuisine: Hungarian
Calories: 320
Ingredients Equipment Method Notes

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
  • 1.5 tablespoons Chopped fresh dill Vegetarian/vegan: use dried dill.
  • 2 teaspoons Beef bouillon base Vegetarian/vegan: use vegetable bouillon.
  • 0.5 teaspoons Salt
  • 0.25 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!
  • 0.5 cup Sour cream Vegan: use vegan sour cream.
  • Chopped dill, for garnish
  • Sour cream, for serving

Equipment

  • Saucepan
  • Skillet
  • Oven
  • Large Pot
  • Mixing Bowl
  • Chef's Knife
  • Frying Pan
  • Wooden Spoon
  • Cutting Board
  • Whisk

Method
 

  1. Melt 2 tablespoons of butter in a Dutch oven or large saucepan over medium heat. Watch closely as it begins to foam, indicating it’s ready for the next step. You want it to be hot but not browned.
  2. Add the diced onion and sauté until they become translucent and just barely begin to brown. This process usually takes about 5 to 7 minutes. You’ll know they’re ready when they smell sweet and fragrant.
  3. Once the onions are ready, add the minced garlic and sauté for another minute. Be careful not to let the garlic burn, as it can become bitter and ruin the sauce’s flavor.
  4. Next, toss in the chopped mushrooms. Sauté them for about 5 minutes, allowing them to release their juices. The mushrooms should become tender and reduce in size, filling the kitchen with their earthy aroma.
  5. Transfer the onion and mushroom mixture to a bowl, setting it aside for now. This will allow the flavors to meld while you prepare the sauce base.
  6. In the same pot, melt the remaining 3 tablespoons of butter. Once melted, stir in the flour, whisking constantly for about 3 to 5 minutes. You want the mixture to become a rich, caramelized brown, indicating that the flour is cooked.
  7. Slowly add the milk and broth, continuing to whisk until the mixture is smooth. This is where the magic happens; the sauce will start to thicken as it heats.
  8. Add the beef bouillon base, soy sauce, paprika, dill, salt, and black pepper. Stir well to incorporate all the flavors. Let the mixture come to a gentle boil.
  9. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15 minutes. Stir occasionally, allowing the flavors to deepen and the sauce to thicken. If it seems too thin, leave it uncovered for a few extra minutes.
  10. When the sauce has reached your desired consistency, stir in the sour cream. Heat through gently, being careful not to boil, as this can cause the sauce to separate. Taste and adjust the seasoning with additional salt and pepper as needed.
  11. Finally, serve the sauce over your choice of egg noodles, potatoes, or homemade spaetzle. Garnish with chopped dill and a dollop of sour cream if desired. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving. This sauce freezes well; store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.