Hearty Mushroom Stew with Homemade Nokedli

Mushroom Stew with Homemade Nokedli

Mushroom Stew with Nokedli: A Comfort Food Classic, Made Vegetarian

Looking for a vegetarian dish that’s just as comforting as a classic beef stew? This hearty mushroom stew is the answer. Inspired by traditional Hungarian flavors, it combines sautéed mushrooms, a rich paprika-spiced sauce, and homemade nokedli dumplings for the ultimate comfort meal.

The secret to this hearty mushroom stew lies in its flavorful base. While mushrooms cook quickly, building a thick and aromatic sauce is essential. Sautéed onions, garlic, and bell peppers form the foundation, enhanced by Hungarian spices like sweet paprika, black pepper, and caraway seeds. The mushrooms are then simmered in this sauce until tender and infused with flavor.

This hearty mushroom stew is perfect for weeknight dinners or special occasions. Serve it with nokedli, Hungarian dumplings, for a truly authentic experience. For a creamy twist, add a dollop of sour cream before serving.

Whether you’re a fan of mushrooms or just looking for a cozy vegetarian alternative, this hearty mushroom stew is sure to become a favorite. Try it today and enjoy a taste of Hungary right in your own kitchen!

When you’re cooking for both vegetarians and meat lovers, finding the perfect balance can be tricky—but not with this mushroom stew! Inspired by the rich flavors of Hungarian beef stew, this vegetarian twist delivers all the warmth and heartiness you crave, without the beef. And let’s be real: everything tastes better with homemade nokedli (because, obviously, carbs are life).

The secret to this dish? It’s all about the base. Mushrooms don’t take long to cook, so we put extra love into building a thick, flavorful sauce that will have everyone asking for seconds. Pair it with nokedli, a dollop of sour cream, and maybe even a glass of wine for the ultimate comfort meal. Let’s get cooking!

Ingredients

• For the stew:

  • 500 g mushrooms, sliced

  • 2 medium onions, finely chopped

  • 2-3 cloves garlic, minced

  • 1 small bell pepper, diced

  • 1 tsp sweet paprika

  • 1/2 tsp black pepper

  • 1/4 tsp caraway seeds

  • 1/2 tsp dried marjoram

  • 1/2 tsp garlic powder

  • Salt to taste

  • 2-3 tbsp vegetable oil

  • 500 ml water

  • Optional: 2-3 tbsp sour cream

• For the nokedli (Hungarian dumplings):

  • 200 g all-purpose flour

  • 2 eggs

  • 1/4 tsp salt

  • 50 ml water

Instructions

1. Prepare the mushrooms:

   • Heat a large pot over high heat and sauté the sliced mushrooms in a bit of oil for 3-5 minutes until they develop a nice golden color. Remove the mushrooms and set them aside.

2. Cook the base:

   • Lower the heat and add more oil to the pot. Sauté the onions with a pinch of salt for 5-8 minutes until golden.

   • Stir in the garlic and diced bell pepper, cooking for an additional 1-2 minutes.

3. Build the flavors:

   • Add the sweet paprika, black pepper, caraway seeds, marjoram, garlic powder, and a bit more salt. Mix well.

   • Pour in 500 ml of water and bring to a simmer. Cook until the liquid reduces and the sauce thickens slightly.

4. Combine the mushrooms:

   • Return the sautéed mushrooms to the pot and cook for another 5-10 minutes, allowing the flavors to meld.

   • If desired, stir in sour cream for added creaminess.

5. Make the nokedli:

   • In a bowl, mix the flour, eggs, salt, and water until you have a sticky dough.

   • Using a nokedli grater or a spoon, drop small pieces of dough into a pot of boiling salted water. Cook until the nokedli float to the surface, then drain and rinse briefly with cold water.

6. Serve and enjoy:

   • Ladle the mushroom stew over the nokedli and serve immediately. Enjoy this hearty and satisfying dish!

   
   
   
   

   Watch this video how to prepare this delicous mushroom stew

   
   

Tips, Tricks, and a Little Mushroom Magic

So, you’ve made it to the end of the recipe—congratulations! By now, your kitchen probably smells incredible, and you’re debating whether to wait for everyone or grab a sneaky taste. (No judgment here, I’d already have a spoon in hand.)

This mushroom stew is all about balance: the deep, earthy flavors of mushrooms, the richness of the paprika-spiced sauce, and, of course, the nokedli—because life without nokedli is like stew without sauce. If you’re feeling fancy, a dollop of sour cream on top can take it to the next level. Pro tip: it’s also a great excuse to say “It’s practically healthy, it has mushrooms!” to anyone counting calories.

Want to Mix Things Up?

• Turn this into a vegan dish by swapping sour cream for a plant-based alternative or skipping it entirely. The sauce is so good, you won’t even notice.

• Don’t have nokedli on hand? (What?!) This stew is equally delicious over rice, mashed potatoes, or even pasta if you’re in a pinch.

• Love heat? Add a pinch of chili flakes for a spicy twist. Just don’t tell my grandmother—I’m pretty sure she’d disapprove.

  
  

Pair Like a Pro: Serve this stew with a crisp cucumber salad for a refreshing contrast, or go all-in on comfort food with a side of crusty bread to soak up every last drop. And if you’re anything like me, a cozy evening calls for a glass of wine alongside.

Whether you’re looking for a vegetarian comfort food option or a dish full of rich, traditional flavors, this hearty mushroom stew delivers on all fronts. Serve it with homemade nokedli for a truly satisfying meal that’s perfect for any occasion. Give this recipe a try and savor the warmth of a hearty mushroom stew today!

Share the Love: Tried this recipe? Let me know how it turned out! Drop a comment below or share your mushroom stew masterpiece on Instagram—don’t forget to tag me @artisaniostshop so I can see (and maybe even feature) your creation. It’s always fun to see how others add their own flair.

Still hungry? Check out my other recipes, like my Hungarian Beefstew or Mushroom Soup—more comfort food, more joy. Until next time, happy cooking, and may your sauce always be perfectly thick and your nokedli irresistibly fluffy!