Mushroom Stew (Gombás Tokány)

Clean and slice the mushrooms. Finely chop the red onion and garlic.

Heat the oil in a large pot over medium heat. Add the chopped red onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Add the sliced mushrooms to the onion base. Sauté them over higher heat until they release their liquid, then the liquid evaporates, and the mushrooms are lightly browned, about 8-10 minutes. Season with salt and pepper to taste, and sprinkle with ground caraway seeds.

Remove the pot from the heat, sprinkle with sweet paprika and flour, then stir quickly to prevent the paprika from burning. Pour in the vegetable broth and stir until smooth. Return to the heat and bring to a boil, then simmer on low heat for 5 minutes until it thickens.

Stir in the sour cream and heat through, but do not boil. Taste and adjust seasoning with salt and pepper if needed. Serve sprinkled with fresh chopped parsley, alongside rice, nokedli (Hungarian dumplings), or pasta.