In a large sauté pan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Once the butter melts and begins to bubble, add ½ cup of chopped shallots, stirring frequently for about 3–4 minutes until they soften and turn translucent.

Add 1 pound of sliced mushrooms to the pan, stirring them in with the shallots. Cook for 6–8 minutes until the mushrooms release their moisture and become tender, stirring occasionally.

Once the mushrooms are cooked down, add 2 minced garlic cloves and 1 teaspoon of fresh thyme (or dried) to the pan. Cook for an additional 1–2 minutes, stirring constantly until the garlic is fragrant.

In a mixing bowl, whisk together 1 ½ cups of vegetable stock and 3 tablespoons of flour until smooth. Pour this mixture into the pan along with 2 teaspoons of salt, 1 teaspoon of paprika, 1 tablespoon of Worcestershire sauce, and ½ teaspoon of black pepper. Stir well and bring the mixture to a gentle simmer, letting it thicken for about 5 minutes.

Once the sauce has thickened, remove the pan from heat and stir in ½ cup of sour cream until fully combined.

Finally, stir in 2 tablespoons of freshly chopped parsley. Serve your easy vegetarian mushroom stroganoff warm over egg noodles or preferred sides like rice or mashed potatoes.