Tri-Tip Beef Stroganoff with Wild Mushrooms On Sourdough Toasts

2 tablespoons (¼ stick) unsalted butter, divided

5 tablespoons extra-virgin olive oil, divided

1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into ¼-inch-thick slices

Coarse kosher salt

¼ cup dry white vermouth or dry Sherry

¼ cup crème fraîche or heavy whipping cream

1 1 ½-pound tri-tip roast, excess fat trimmed, meat cut against grain into ¼-inch-thick slices, slices cut crosswise into 3-inch lengths

1 cup thinly sliced shallots (about 4 large)

1 tablespoon all purpose flour

1 teaspoon plus 2 ½ tablespoons tomato paste

1 cup beef broth

½ teaspoon Hungarian sweet paprika

6 5 x 3 x ½-inch slices crusty sourdough bread

¼ cup sour cream

2 tablespoons chopped fresh Italian parsley

Directions at epicurious.com

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