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    You are in: Home / Recipes / Carrots and Mushrooms Saute Recipe
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    Carrots and Mushrooms Saute

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on November 29, 2009

      We used canola oil instead of olive oil because we were out of olive oil; instead of a clove, we used minced garlic and left it in; and we used shiitake mushrooms. It was wonderful!

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    • on March 24, 2014

      One of my favorite side dish recipes. I add yellow squash or zucchini but follow the rest of the recipe exactly and it comes out so yummy. I also use organic carrots from the farmer's market...it really makes all the difference.

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    • on March 18, 2009

      This was a great recipe!! My husband and brother loved it. next time I will double the recipe!

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    • on June 24, 2008

      Didn't have thyme, it was still yummy. The olive oil and the vegetables matched so well.

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    • on January 17, 2007

      Very good! I made it exactly as written, and it was very flavorful. Will definitely make it again.

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    • on April 13, 2006

      I tried this for the seder last night, and it was really good!!!!

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    Nutritional Facts for Carrots and Mushrooms Saute

    Serving Size: 1 (136 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 110.9
     
    Calories from Fat 63
    57%
    Total Fat 7.1 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 355.9 mg
    14%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 3.0 g
    12%
    Sugars 6.0 g
    24%
    Protein 2.0 g
    4%

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