Carrot Mushroom Stir-Fry Recipe

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Carrot Mushroom Stir-Fry Recipe
Carrot Mushroom Stir-Fry Recipe photo by Taste of Home
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Carrot Mushroom Stir-Fry Recipe

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3.5 2
Publisher Photo
"This savory combination of carrots with mushrooms is irresistible," relates Jacqueline Thompson Graves of Lawrenceville, Georgia.
More Mushroom Side Dishes »
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 to 8 medium carrots (1 pound), thinly sliced
  • 2 tablespoons butter, optional
  • 2 teaspoons olive oil
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 5 green onions with tops, thinly sliced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper

Directions

In a skillet over medium heat, stir-fry carrots in butter if desired and oil for 7 minutes. Add mushrooms and onions; cook and stir for 4-6 minutes or until vegetables are tender. Stir in lemon juice, salt if desired and pepper. Yield: 7 servings.
Originally published as Carrot Mushroom Stir-Fry in Taste of Home October/November 1997, p18

Nutritional Facts

1/2 cup: 42 calories, 1g fat (0 saturated fat), 0 cholesterol, 98mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 vegetable.

  • 6 to 8 medium carrots (1 pound), thinly sliced
  • 2 tablespoons butter, optional
  • 2 teaspoons olive oil
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 5 green onions with tops, thinly sliced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  1. In a skillet over medium heat, stir-fry carrots in butter if desired and oil for 7 minutes. Add mushrooms and onions; cook and stir for 4-6 minutes or until vegetables are tender. Stir in lemon juice, salt if desired and pepper. Yield: 7 servings.
Originally published as Carrot Mushroom Stir-Fry in Taste of Home October/November 1997, p18

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