Carrots and Mushrooms Saute

Oolala's Note:

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

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 6 medium carrots , peeled, cut into 1/8-inch rounds
• 2 tablespoons olive oil
• 1 garlic clove , peeled and smashed
• 2 cups fresh mushrooms , sliced
• 1 teaspoon sugar
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper

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

[Chef #263911]

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!

[Chef #1208107]

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

[Chef #871897]

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