Skip to content

Vegetarian, European

Gombapaprikás with nokedli

Gombapaprikás is a Hungarian dish of mushrooms simmered in paprika and cream, served with nokedli, small homemade dumplings. For 4 people, it takes 50 minutes and a medium skill level, at €1.90 per person. The key to success is letting the mushrooms release their water and brown well before the paprika goes in.

Tonight, we're heading to Budapest with a gombapaprikás, mushrooms simmered in paprika and cream, served over little homemade dumplings called nokedli.

Gombapaprikás with nokedli
Total time
50 min
Difficulty
Medium
Cost per person
€1.90
Calories per person
800 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Gombapaprikás is the vegetarian cousin of Hungary's famous paprikás, with button mushrooms standing in for meat without losing any character. The sauce, creamy and lightly orange from the sweet paprika, coats mushrooms that have had time to properly brown. Nokedli, small irregular dumplings similar to spätzle, soak up that sauce and give the dish its comforting pull.

This is a recipe for a weeknight when you have a bit more time than usual, or for a meatless Sunday when you want something different. Mon Chou likes this dish because it turns a simple ingredient, the mushroom, into something with real depth. It suits adults and curious older kids, the paprika and the chewy texture of the nokedli ask for a slightly adventurous palate.

The ingredients

4 people

Fruits and vegetables

  • button mushrooms 800 g
  • onions 2
  • parsley 4 sprigs

Pantry

  • sweet paprikaoften in the pantry 1.5 tbsp
  • flouroften in the pantry 350 g
  • sunflower oiloften in the pantry 3 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Dairy

  • heavy cream 20 cl
  • eggs 2

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the sliced onions in the oil over medium heat until soft, add the sliced mushrooms and cook until the water they release has evaporated. 15 min

    Only salt the mushrooms at the end of cooking so they don't release their water too fast.

  2. Remove from the heat, stir in the paprika, then return to the heat with half the cream and let it simmer gently. 8 min

    Paprika burns quickly, off the heat it keeps its mild flavor.

  3. Make the nokedli batter by mixing the flour, eggs, a pinch of salt and a little water until you get a thick, sticky batter.

    The batter should fall off the whisk in ribbons, not like a crepe batter.

  4. Bring salted water to a boil, then push the batter through a colander with large holes or a spätzle press directly into the water, and remove the dumplings as soon as they float. 8 min

    A wet cutting board and a knife also work, cut small pieces directly over the water.

  5. Stir the remaining cream into the mushroom mixture, adjust the seasoning and serve over the nokedli with parsley.

    A splash of lemon juice in the sauce brightens up the cream.

Our tips to get it right

  • Slice the mushrooms evenly so they all cook at the same speed and brown uniformly.
  • If you don't have a spätzle press, a colander with large holes set over the pot works just as well.
  • Make the nokedli batter while the mushrooms cook, it'll save you time within the 50 minutes.

The variations

  • Swap some of the button mushrooms for porcini or wild mushrooms for a deeper flavor in fall.
  • For a faster version, use store bought spätzle and focus your time on the mushroom sauce alone.
  • Stir a little vegetable broth into the sauce if you want to lighten it while keeping the flavor.

What to serve it with

  • A cucumber salad with dill
  • Fresh bread for soaking up sauce
  • A glass of sparkling water with lemon

Storage

Gombapaprikás keeps for 2 to 3 days in the fridge in a sealed container. The nokedli keep too, tossed with a little oil so they don't stick together. Reheat everything gently in a pan or pot, adding a splash of water or cream if the sauce has thickened. The sauce freezes well, though the nokedli lose a bit of texture once thawed.

Questions about this dish

Can you use other mushrooms instead of button mushrooms?

Yes, cremini or wild mushrooms work great and add more flavor. Just avoid mushrooms that are already very watery, like some canned ones.

Can you make the nokedli ahead of time?

Yes, cook the nokedli, drain them, then toss with a little oil so they don't clump. Reheat quickly in a pan or in boiling water right before serving.

Do you need a specific type of paprika for this recipe?

Sweet Hungarian paprika gives the best result, with a bold color and little heat. A regular store bought paprika also works, as long as it's fresh.

Can you shape nokedli without a spätzle press?

Yes, a wet cutting board and a knife work just fine. Cut small pieces of batter directly over the boiling water.

How long does it take to make a gombapaprikás, mushrooms in paprika cream sauce with nokedli?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a gombapaprikás, mushrooms in paprika cream sauce with nokedli?

About 800 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a gombapaprikás, mushrooms in paprika cream sauce with nokedli cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

European Cuisines

See all

Mushroom recipes

See all