A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Carrot-Mushroom Stir-fry
- add review
- #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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
see more mushroom recipes
see more stir fry recipes
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.