2 tbsp. butter
2 tbsp. oil
1 lb. carrots (about 7 lg.), peeled & sliced very thin
3/4 lb. mushrooms, sliced very thin
5 med. green onions with tops, sliced thin (1/2 c.)
1 tbsp. lemon juice
1/4 tsp. salt & pepper

In large skillet heat oil and butter 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.