Heat olive oil and butter in a wide pan over medium-high heat.

Add mushrooms in a single layer and cook for 6–8 minutes, stirring occasionally, until golden and moisture has evaporated.

Remove mushrooms from pan and set aside.

Lower heat to medium.

Add onion and sauté for 4–5 minutes until soft and translucent.

Add garlic and cook for 30 seconds.

Stir in tomato paste and cook for 1 minute.

Sprinkle in flour and stir for another 1 minute.

Gradually pour in vegetable stock while stirring.

Add Dijon mustard and paprika. Simmer for 5 minutes until slightly thickened.

Return mushrooms to the pan and stir to coat.

Lower heat and gently stir in sour cream.

Season with salt and pepper. Do not boil.

Adjust consistency with a splash of stock if needed.

Serve hot, garnished with fresh parsley.

Wine

• Pinot Noir

• Beaujolais

• Dry Riesling

Sides

• Tagliatelle or egg noodles

• Mashed potatoes

• Steamed rice

• Buttered green beans

Starters

• Cream of Asparagus Soup

• Roasted Beetroot Soup

• Burrata with Roasted Vegetables

• Use mixed mushrooms for maximum depth

• Let mushrooms brown properly — don’t crowd the pan

• Keep heat low when adding sour cream

• Fresh parsley brightens the dish

• A perfect vegetarian Valentine’s main: cozy, rich, and satisfying