Mushroom Carrot Sauté

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Mushroom Carrot Sauté
Mushroom Carrot Sauté
2 tbsp. extra virgin olive oil
10 baby bella mushrooms
4 medium carrots, peeled and cut into julienne strips
1/4 cup dry sherry
1/4 tsp. sea salt
Freshly ground pepper to taste
Chopped fresh parsley

Pairs perfectly with Raley’s Tonight™ Chicken Cordon Bleu from our Meat Department.

Prep: 15 minutes, Cook: 15 minutes, Serves: 4

1. Heat oil in a large skillet over medium-high heat. Add mushrooms and carrots and cook for 10 minutes or until carrots are crisp-tender.

2. Stir in remaining ingredients and cook for a few minutes more.  

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