Beer makes batters better, meat more tender, and sauces more flavorful.
Carrot-Mushroom Stir-fry
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- #40584
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons butter
2 tablespoons oil
1 pound carrots, peeled and sliced very thin
3/4 pound mushrooms, sliced very thin
1/2 cup green onions with tops, sliced thin
1 tablespoon lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon fresh ground pepper, or to taste
directions
In large skillet, heat butter and oil until bubbly. Add carrots, mushrooms and onions. Cook and stir until vegetables are tender, about 8 minutes.
Stir in lemon juice, salt and pepper.
added by
amplecook
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 15, 2015
This recipe is the best. I found it years ago in a magazine and later lost it. I was really happy to find it here. All of my family and friends also like it - even the ones that don't like carrots.