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Gomba Paprikas with Dumplings

(recipe, Jon Clark)


This is a traditional Hungarian dish that is traditionally served during lent or as a dish to lose weight, or so I'm told. I don't leave anything good out, though I make it vegetarian.


  1. 1 large onion, chopped
  2. 1 lb. fresh mushrooms, washed and sliced
  3. 50 g assorted dried mushrooms (I love Chantrelle and Shitake)
  4. oil
  5. flour
  6. 1 Tbsp. paprika
  7. salt
  8. sour cream
  9. 2 eggs
  10. ¾ cup water
  11. 1 tsp. salt
  12. ~2 cups flour


  1. In a large pot add oil and onion and a pinch of salt to sweat while you begin browning mushrooms.
  2. In the meantime, also rehydrate your dried 'shrooms in hot water.
  3. As onion becomes soft and begins to brown add flour and paprika, don't let the paprika burn.
  4. Once the roux comes together begin adding water in stages to create a thick beautiful sauce. Drain the rehydrated mushroom broth into the sauce as well. Chop the dried mushrooms and add to sauce with the now browned mushrooms.
  5. Simmer uncovered for about an hour. Season with plenty of salt and more paprika if needed.
  6. Once the sauce has thickened and become rich add sour cream to taste or serve on the side at the table. Serve with traditional dumplings.
  7. To make the dumplings:
  8. Put on a large pot of salted water.
  9. Beat the eggs, water, and salt together in a large workbowl. Slowly add flour until sticky dough forms.
  10. Force the dough through the large holes of a cheese grater or a (special spaetzle board) into the boiling water.
  11. The dumplings are done when they float to the top. You may have to do this in batches.