Carrots and Mushrooms Saute

Carrots and Mushrooms Saute created by hungrybunny86

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

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Oolala
Contributor
@Oolala
Contributor
"For Passover, or anytime. From supermarket flyer for the Holiday."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Ashley J.
    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.
  2. hungrybunny86
    Carrots and Mushrooms Saute Created by hungrybunny86
  3. 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!
  4. 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!
  5. jonda
    This was a great recipe!! My husband and brother loved it. next time I will double the recipe!
Advertisement

Find More Recipes