Yield: 4 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter |
12 \N | Carrots; sliced paper thin |
2 \N | Onions; thinly sliced |
1½ cup | Fresh mushrooms; thinly sliced |
½ cup | Water |
½ \N | Lemon; juice of |
¾ teaspoon | Salt |
¼ teaspoon | Savory |
¼ teaspoon | Ginger |
⅛ teaspoon | Mace |
⅛ teaspoon | Nutmeg |
⅛ teaspoon | Thyme |
⅛ teaspoon | Pepper |
2 tablespoons | Chopped parsley |
Melt butter in a large skillet. Add carrots, onion and mushrooms and saut until onion is tender. Add water and remaining ingredients and simmer until tender, about 25 minutes. Yield: 4 to 6 servings.
MARY ANN WRIGHT
NAPERVILLE, IL
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .