- 4 large carrots, julienned
- 1/2 pound fresh green beans, cut into 2-inch pieces
- 1-1/2 cups sliced fresh mushrooms
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 2 tablespoons butter
- In a large skillet, cook and stir the carrots, green beans, mushrooms, salt and thyme in butter over medium-heat for 15 minutes or until beans are crisp-tender. Yield: 4 servings.
Reviews forVegetable Trio
"olive oil and any veggie would wokr"
"Very good. We substituted olive oil for the butter. Keeper"