In a large sauté pan, heat olive oil and butter over medium heat until the butter melts. Add chopped shallot and cook for 3–4 minutes until softened and translucent.

Add sliced mushrooms to the pan and cook for another 5–7 minutes, stirring occasionally until tender and golden.

Whisk together the vegetable stock and flour in a bowl until fully combined and set aside.

Pour the stock mixture into the sauté pan, stir well, and season with salt, paprika, Worcestershire sauce, and black pepper. Reduce heat and let it simmer for 5–6 minutes.

Remove from heat and stir in sour cream and chopped parsley until smooth.

Serve over egg noodles, rice, or mashed potatoes, garnished with additional parsley.