Heat a large skillet over medium-high heat and add a tablespoon of butter. Once melted and sizzling, spread the sliced mushrooms in an even layer and let them sear without stirring for about 3-4 minutes, until edges are golden and fragrant.
Stir the mushrooms and cook for another 4-5 minutes, until they are deep golden brown and have released their moisture, creating a rich aroma of earthiness and smokiness.
Add the chopped onion and minced garlic to the pan. Cook, stirring frequently, for about 5 minutes until the onions soften and turn translucent, and the garlic releases a fragrant aroma.
Sprinkle the smoked paprika over the mushroom mixture, stir well, and cook for 30 seconds to release its smoky aroma, watching the color deepen slightly.
Pour in the broth, scraping the bottom of the pan to loosen any browned bits. Bring the mixture to a gentle simmer and cook for about 10 minutes until the sauce reduces slightly and the mushrooms soak up the flavors.
Reduce the heat to low and stir in the sour cream, mixing until the sauce becomes smooth and glossy. Season with salt and pepper to taste, and cook for an additional 2-3 minutes until warmed through.
Remove the pan from heat and sprinkle in the chopped parsley for a fresh herbal note. Give everything a gentle stir to distribute the herbs evenly.
Serve the mushroom stroganoff hot, spooned over noodles, rice, or mashed potatoes, garnished with extra parsley if desired. The sauce should be silky, with tender mushrooms and a smoky, earthy aroma filling the air.
