Begin by cleaning and chopping the wild mushrooms into bite-sized pieces. Keep the pieces uniform for even cooking and set aside.
Thinly slice the onion and mince the garlic. These will form the flavor base for the dish.
Heat a large skillet over medium heat and add a tablespoon of butter or oil. Once hot, add the sliced onions and cook for about 3-4 minutes until translucent and fragrant, stirring occasionally to prevent sticking.
Add the chopped wild mushrooms to the skillet. Sauté for about 8-10 minutes, stirring occasionally, until the mushrooms shrink, turn golden brown, and release their earthy juices. If they release too much water, turn up the heat slightly to help evaporate it quickly.
Stir in the minced garlic and a teaspoon of smoked paprika. Cook for 30 seconds until the mixture smells smoky and fragrant, being careful not to burn the garlic.
Sprinkle the flour over the mushroom mixture and stir well, cooking for 1-2 minutes to eliminate the raw flour taste and help thicken the sauce later.
Pour in the vegetable broth, stirring constantly to incorporate the flour. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken and coat the mushrooms evenly.
Reduce the heat to low and stir in the sour cream. Mix until smooth, creating a creamy, velvety sauce that envelops the mushrooms. Season with salt and black pepper to taste. Remove from heat once the sauce is glossy and fragrant.
If desired, finish by stirring in a tablespoon of butter for extra shine and richness. Let the dish rest for a couple of minutes to allow flavors to meld before serving.
Serve the mushroom stroganoff hot over buttered noodles or rice, garnished with fresh herbs if desired. Enjoy the rich, earthy flavors and velvety texture in every bite!
