Carrots and Mushrooms Saute

READY IN: 35mins
Recipe by Oolala

For Passover, or anytime. From supermarket flyer for the Holiday.

Top Review by miscellaneousmail

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!

Ingredients Nutrition


  1. Place carrots in a medium saucepan. Add water to cover by one inch. Bring to a boil. Partially cover and boil until tender crisp, about 5-8 minutes. Drain.
  2. Heat olive oil in a large skillet over medium low heat. Add garlic and mushrooms and saute, stirring occasionally, until mushroom liquid evaporates, about 6 minutes.
  3. Add carrots, sugar, thyme, salt and pepper, cover and cook over low heat 15 minutes. Uncover, remove garlic; discard. Increase heat to medium-high; cook, stirring often, until carrots and mushrooms are very lightly browned, 2-5 minutes.

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