n n n In a large skillet, saute the mushrooms in vegetable oil on medium heat for about 10 minutes.n n n n Add carrot and onion and keep cooking for another 10 minutes.n n n n Meanwhile prepare the sauce. In a separate skillet, slightly brown the flour on medium heat. Add vegetable stock, one cup at a time, and stir vigorously until no lumps remain.n n n n Add the sauce to the mushrooms together with sour cream and stir everything together. Taste if the dish needs salt and add a little pepper. Stir again, and turn off the heat.n n n n Garnish with fresh parsley.n nn