2 tbsp. butter
2 tbsp. oil
7 lg. carrots, peeled and sliced very thin
1 (4 oz.) can mushrooms, sliced very thin
5 med. green onions with tops, sliced thin
1 tbsp. lemon juice
1/4 tsp. salt (or to taste)
1/4 tsp. black pepper

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.