Heat the olive oil and butter in a large sauté pan over medium heat. Once melted, add the shallots and cook until softened and fragrant, about 3-4 minutes.

Sauté the mushrooms until tender, around 5-7 minutes. Add minced garlic and thyme, stirring for another minute until aromatic.

Whisk the vegetable stock and flour together in a separate bowl until smooth.

Combine the flour mixture with the sautéed vegetables in the pan. Add in the salt, paprika, Worcestershire sauce, and black pepper. Stir together and let simmer for about 5 minutes.

Remove from heat and gently stir in the sour cream and parsley until fully blended.