This Hungarian-style skillet coats mushrooms in a creamy sweet paprika sauce.
12 min prep 16 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the mushrooms thickly, finely chop the onion, and measure the paprika.
Cook the mushrooms in a nearly dry pan for 6 minutes so they release and absorb their liquid.
Add the butter, onion, and garlic and saute for 5 minutes.
Sprinkle in the paprika and turn for 30 seconds, because it turns bitter if it burns.
Add the cream and cook over low heat for 4 minutes.
💡 Tip: Not burning the paprika preserves the sweet balance of the sauce.
🍽️ Serving suggestion: Serve the pan hot with bread and sour cream on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~188
kcal calories
6
g protein
12
g carbs
12
g fat
4.7g
Sugar
2.8g
Fiber
331.8mg
Sodium
10.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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