CARROT-MUSHROOM STIR-FRY 
2 tbsp. butter
2 tbsp. oil
1 lb. carrots (about 7 lg.), peeled and 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, or to taste
1/4 tsp. fresh ground pepper, or to taste

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.

 

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