Mushroom stroganoff

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chopped onion and sauté until translucent.
Add the sliced mushrooms and cook until they release their moisture and start to brown. Remove them from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Sprinkle the flour and paprika over the garlic and butter, stirring constantly to create a roux. Cook for 2-3 minutes until the flour is lightly browned.
Gradually pour in the vegetable broth while stirring to create a smooth sauce. Allow it to simmer and thicken for a few minutes.
Reduce the heat to low and stir in the sour cream and Dijon mustard. Mix until well combined.
Return the cooked mushrooms and onions to the skillet, stirring to coat them with the sauce. Let it all simmer gently for a few more minutes to meld the flavors.
Season the stroganoff with salt and pepper to taste.
Serve the mushroom stroganoff over cooked pasta or rice. Garnish with chopped fresh parsley for a burst of color and flavor.
Enjoy your delicious mushroom stroganoff!
Please note that cooking times and ingredient quantities might vary based on personal preferences and the specific type of mushrooms you're using. Adjust the recipe accordingly.