2 tbsp. butter, butter
2 tbsp. oil
1 lb. carrots, peeled, sliced very thin
3/4 lb. mushrooms, sliced very thin
5 med. green onions with tops, sliced thin
1 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. fresh ground 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. Serves 4.