1 Sauté onions and garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes, until soft and lightly golden. Add the minced garlic and sauté for another 1-2 minutes, until aromatic.
2 Add mushrooms: Add the sliced ​​mushrooms to the pan and cook, stirring occasionally, until soft and watery. This will take about 5-10 minutes.

3 Stir in flour: Sprinkle the flour evenly over the mushrooms and stir well. The flour will help bind and thicken the sauce later.
4 Add liquid: Slowly pour in the vegetable stock, stirring constantly to avoid lumps. Bring the mixture to a boil and cook for about 5 minutes until the sauce thickens.
5 Stir in sour cream and mustard: Add the sour cream and Dijon mustard to the pan. Stir the mixture well and season with salt and pepper.
6 Serve: Pour the finished mushroom stroganoff over cooked egg noodles or rice. Garnish the dish with chopped parsley and serve hot.