Sauteed with Mushrooms Recipe
Description
This simple and delicious sauteed carrots with mushrooms dish is packed with natural sweetness from the carrots and an earthy umami flavor from the mushrooms. The dish is lightly seasoned to enhance the flavors, making it a perfect side for meats, pasta, or even as a vegetarian main course. It’s quick to prepare and nutritious, offering fiber, vitamins, and minerals while being low in calories.
Ingredients
(Serves 4)
2 cups carrots (sliced into thin rounds or julienned)
1 ½ cups mushrooms (button, cremini, or shiitake, sliced)
2 tablespoons olive oil or butter
2 cloves garlic (minced)
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
½ teaspoon paprika (optional for extra flavor)
¼ cup vegetable or chicken broth (optional, for extra moisture)
1 tablespoon chopped parsley (for garnish)
Instructions
Preparation Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Steps:
Prepare the Vegetables:
Peel and slice the carrots into thin rounds or julienne them for a finer texture.
Clean and slice the mushrooms into even pieces.
Mince the garlic and chop the parsley.
Sauté the Carrots:
Heat 1 tablespoon of olive oil (or butter) in a large pan over medium heat.
Add the carrots and cook for about 5-7 minutes, stirring occasionally, until they start to soften.
If needed, add a splash of water or broth to prevent burning and help soften the carrots.
Add the Mushrooms:
Add another tablespoon of olive oil and toss in the sliced mushrooms.
Stir well and cook for 5 more minutes until the mushrooms start to release their moisture and become tender.
Season the Dish:
Add the minced garlic, salt, pepper, thyme, and paprika. Stir for 1-2 minutes until the garlic is fragrant.
Finish and Serve:
If the mixture looks dry, add the broth and let it cook for 1 more minute until slightly reduced.
Sprinkle with chopped parsley and serve warm.
Nutritional Information (Per Serving)
Calories: 110
Carbohydrates: 14g
Protein: 2g
Fat: 6g
Fiber: 3g
Sugar: 5g
Sodium: 200mg (varies based on salt used)
Frequently Asked Questions (FAQ)
1. Can I use other types of mushrooms?
Yes! Crimini, shiitake, oyster, or even portobello mushrooms work great for this dish.
2. How do I make this dish vegan?
Simply use olive oil instead of butter and choose vegetable broth.
3. Can I add other vegetables?
Absolutely! Bell peppers, onions, or zucchini would pair well with carrots and mushrooms.
4. How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat.
5. Can I make this dish low-carb?
Carrots are naturally higher in carbs than other vegetables, so if you’re on a strict low-carb diet, you can reduce the quantity of carrots an
d add more mushrooms or zucchini instead.