Sauteed Mushrooms with Carrots and Scallions is the perfect mushroom recipe. The dish is delicious and tasty, and effortless to make. Make it as often as you can.
The perfect balance of earthy colors and healthy vegetables. This recipe should be part of your cooking repertoire. It is relatively easy to make and can be served as a tasty side dish, for lunch, or even as a main entree dish.
Portobello and Oyster mushrooms are my two favorite mushrooms. They are delightful in egg dishes and stews. Mushrooms are generally full of vitamins that are essential to our health. They are low in calories and carbohydrates and contain anti-inflammatory properties.
Cooking mushrooms is very easy. The normal salt and pepper with the occasional fresh garlic and parsley would make any mushroom recipes appetizing. As far as cost, portobello mushrooms are much cheaper than oyster mushrooms.
Cleaning mushrooms: Soaking is out of the question. A quick rinse with cold water will work. But make sure you pat them dry with paper towels. You can also use a damp paper towel and wipe each mushroom, one at a time.
Storage: Mushrooms can be stored unwashed in the refrigerator for up to two days in their original packaging or a paper bag.
You may wonder why I have added carrots to the mushrooms. And you may also wonder why I chose purple carrots. Purple carrots are loaded with nutrients and have many health benefits.
They are sweet as the orange carrots and naturally sweet as well. Although they are very healthy and easy to cook with, purple carrots will change your foods’ color. For this recipe, you will notice that the other ingredients have changed color. The dish is still tasty and delicious.
The mushrooms recipe
Let’s start with the carrots. Peel off the skin with a vegetable peeler, and slice them. The next step is slicing the scallions. A rough chop is enough because you want them to be about the same size as the mushroom when cut.
I usually add a little bit of Lemon infused Olive oil or Truffle Olive Oil to the pan and added the carrots. Whichever type of oil you choose, the dish will still be tasty. The difference is the Lemon Olive Oil having a little bit of citrus kick, which goes nicely with the mushrooms and the carrots.
I then add Noubess Hot and Spicy Mango Sauce, and the remaining ingredients follow one at a time. The key to making sure that all the ingredients cook evenly is to keep stirring. The carrots don’t need to cook until they are soft. They only need to be cooked and crunchy at the same time.
The combination of the Noubess lemon-infused olive oil and Noubess Hot and Spicy Mango Sauce gives the vegetables a delicious aroma and taste, and it’s my favorite flavor combination. This combination is also perfect for any healthy mushroom recipes.
Here’s the recipe
- 2 tbsp Noubess Sorrento Lemon Infused Extra Virgin Olive Oil Or Noubess Truffle Oil Infused Extra Virgin Olive Oil
- 8 oz oyster mushrooms cut into large pieces
- 8 oz portobella mushrooms sliced
- 2 medium purple carrots sliced
- 3 scallions sliced
- 1/4 tsp Noubess Hot and Spicy Mango Sauce
- Clean mushrooms by gently wiping with a paper towel or give them a quick rinse and pat dry with a paper towel. Slice into thick slices (about 1/2″).
- Wash the carrots. Peel off skin with a knife or vegetable peeler. Slice thin and set aside
- Slice scallions and set aside.
- Heat oil in a large skillet over medium-high. Add Noubess Hot and Spicy Mango Sauce. Arrange carrots, scallions and mushrooms in skillet in a single layer and cook, undisturbed for about 2 minutes.
- Season with salt and pepper, toss mushrooms, scallions, and carrots and continue to cook, tossing often and reducing heat as needed to avoid overcooking, about 5 – 7 minutes more.
- Remove and serve immediately.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.