Chinese carrots and mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 12 | Carrots; sliced paper thin | |
| 2 | Onions; thinly sliced | |
| 1½ | cup | Fresh mushrooms; thinly sliced |
| ½ | cup | Water |
| ½ | 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 |
Directions
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, .