Best Mushroom Stroganoff That’s Creamy and Deliciously Easy

Heat the olive oil and butter in a large saut pan over medium heat. Once melted, add the shallots and cook until they are softened and fragrant, about 3-4 minutes.

Saut the mushrooms until they are tender, around 5-7 minutes. The mushrooms should release their moisture and start to brown slightly, enhancing their flavor. Add the minced garlic and thyme, stirring for another minute until aromatic.

Whisk the vegetable stock and flour together in a separate bowl until smooth. This mixture will help thicken the sauce and create that creamy texture we love.

Combine the flour mixture with the saut ed vegetables in the pan. Add in the salt, paprika, Worcestershire sauce, and black pepper. Stir everything together, then reduce the heat and let the sauce simmer for about 5 minutes until it thickens.

Remove the pan from the heat and gently stir in the sour cream and parsley until they are fully blended into the rich sauce. This last step creates the dish s signature creaminess.