Heat the olive oil in a large shallow saucepan or Dutch oven over medium heat. Add the fennel seeds and sage and cook until fragrant, 2 to 3 minutes.
Add the mushrooms and cook for about 1 minute. Add the liquid aminos, thyme, and oregano. Cook until the mushrooms are tender and browned and the liquid has cooked away, about 7 minutes.
Add the liquid smoke, salt, and pepper. Spread out the mushrooms on the prepared baking sheet. Roast for 30 minutes or until needed in step 7, whichever is less.
While the mushrooms are roasting, melt the butter in the same pan you used to cook the mushrooms. Add the onion and sauté until translucent. Add the garlic and cook for 1 to 2 minutes more, until the garlic is fragrant. Stir in the paprika and cook for 1 m
Add the potatoes and broth. Bring to a boil, then reduce to a simmer and cover. Cook, stirring occasionally, until tender, 15 to 20 minutes.
Add the mushrooms to the potatoes, along with the parsley. Season with more salt and/or pepper if necessary. Serve immediately, topped with vegan sour cream (if using). Leftovers will keep in an airtight container in the fridge for 3 to 4 days.
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