Carrots and Mushrooms Saute

Total Time
35mins
Prep 5 mins
Cook 30 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(6)
Most Helpful

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!

miscellaneousmail November 29, 2009

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.

Ashley J. March 24, 2014

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

jonda March 18, 2009

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