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Sauteed Mushrooms and Carrots

Sauteed Mushrooms, Purple Carrots and Scallions

Sauteed Mushrooms, Purple Carrots, and Scallions is the perfect side dish for dinner. Crunchy, tasty, and flavorful. Cooked in Truffle Olive Oil and Noubess Hot and Spicy Mango Sauce.
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Recipe Index
Servings 2
Calories 93 kcal


  • 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.
    Sauteed Mushrooms and Carrots
  • Remove and serve immediately. 
    Sauteed Mushrooms and Carrots


You can use regular carrots as well. 


Serving: 4gramsCalories: 93kcalCarbohydrates: 18gProtein: 7gFat: 1gSaturated Fat: 1gSodium: 76mgFiber: 6gSugar: 7g
Keyword 15 minutes meal, dinner, easy recipes, side dish, vegetables dish, vegetables recipes
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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