Carrots And Mushrooms Saute Recipes

SAVORY ROASTED CARROTS WITH MUSHROOMS

Steps:

• Preheat oven to 425°. Place carrots, onion and mushrooms in a greased 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Roast 40-45 minutes or until carrots are tender, stirring occasionally.

ROASTED CARROTS AND MUSHROOMS

Steps:

• Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
• Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams

CARROTS AND MUSHROOMS SAUTE

Steps:

• 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.

GRATIN OF CARROTS AND MUSHROOMS

Steps:

• Cut carrots crosswise into thin rounds. There should be about 2 1/4 cups.
• Cut the mushrooms thinly. There should be about 3 cups.
• Melt the butter in a saucepan and add the shallots. Cook, stirring, about 1 minute. Add mushrooms. Sprinkle with lemon juice and cook briefly, stirring, until mushrooms are wilted. Add the carrots and cook, stirring, about 1 minute. Add the broth and bring to a boil. Cover tightly and cook about 10 minutes until all the liquid is evaporated, taking care that the vegetables do not burn.
• Put vegetables in the container of a food processor or electric blender and blend thoroughly. There should be about 2 cups. Pour and scrape the mixture into a saucepan.
• Meanwhile, preheat the broiler to high.
• Add salt, pepper, parsley and egg to the carrot and mushroom mixture. Beat well. Heat. Spoon the hot mixture into a flat baking dish with 2 1/2-to-3-cup capacity and smooth the top. Sprinkle top evenly with cheese.
• Place the dish in the broiler about 6 inches from the source of heat and bake 5 minutes or slightly longer or until the top is golden brown. Serve.

CARROT-MUSHROOM LOAF

Steps:

• Lightly oil a 9 x 13 pan. Preheat the over to 350°F.
• In a large skillet, saute the onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs, and garlic, and continue to saute for about 10 more minutes.
• In a large bowl, combine carrots, bread crumbs, cheese, eggs, and pepper. Add the sauteed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil.
• Bake for 30 minutes, covered, then uncover and bake 15 minutes more. Serve hot or warm.

EASY CARROT-MUSHROOM BAKE

Steps:

• Set oven to 350 degrees.
• Butter a 2-quart casserole dish.
• Saute onions and garlic in butter for about 3-4 minutes or until tender.
• Add in cooked carrots, cream of mushroom soup, sauteed mushrooms and Parmesan cheese, season with salt and pepper to taste; mix to combine.
• Transfer mixture to prepared baking dish.
• Sprinkle with breadcrumbs.
• Bake uncovered for about 25-30 minutes.

SAUTEED CARROTS AND LEEKS

Steps:

• Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

CARROT MUSHROOM STIR-FRY

Steps:

• 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.

CREAMY MUSHROOM & CARROT SIDE

Steps:

• Slice your carrots into batons and put on the boil to cook.
• Slice your mushrooms (you can use any type or a mixture).
• Finely chop your chives.
• Add the butter to a frying pan and once melted add the mushrooms, chives, salt and pepper and saute lightly for about 2-3 minutes.
• Add half the tub of cream and stir for about 2 more minutes.
• Add the other half of the tub of cream and stir again for 2 minutes.
• Take the carrots off the boil, drain and add the cream and mushroom mixture to the carrot pan.
• Mix and serve topped with parsley.