Heat oil in a large saucepan over medium heat.
Add mushrooms, celery, carrots and shallots, then cook, stirring, until softened, for 5 minutes.
Add flour, salt and pepper, then cook, stirring, for 2 minutes more.
Add broth and bring to a boil, scraping up any browned bits.
Add rice and reduce heat to a simmer.
Cover and cook until the rice is tender, 5 to 7 minutes. (rice cooking time may vary depending on the rice used.)
Stir in turkey, sour cream and parsley, then cook until heated through, for 2 minutes more. Enjoy!