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Photo of Triple Mushroom and Carrot Medley by Robyn Webb

Triple Mushroom and Carrot Medley

Rated as 4.5 out of 5 Stars
 made it  |  5 reviews   |   photos

Recipe by:

"A flavorful stir-fry for all you mushroom lovers out there! Preparation time: 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
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Ingredients

servings 48 cals
Original recipe yields 6 servings (6 servings/ serving size 1/2 cup)

Directions

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  1. In a wok over high heat, heat the oil. Add the mushrooms and saute for 4 minutes. Add the carrots and saute for 3 minutes.
  2. Add soy sauce, sherry, honey, and vegetable broth to the wok. Cover and steam for 2 minutes. Garnish with green onions.
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Nutrition Facts


Per Serving: 48 calories; 1.3 g fat; 7.6 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 277 mg sodium. Full nutrition

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Reviews

Read all reviews 5
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THIS WAS SO GOOD... MYSELF AND MY HUSBAND JUST LOVED IT...

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Loved it, and my family loved it! Didn't change a thing. Next time I might add more shitake, and button mushrooms or other gourmet mushrooms and leave out the canned ones. It doesn't seem like...

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I used 1.5 cups sliced white mushrooms and 1 cup portabello. It was wonderful!

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This was excellent and any combo of mushrooms would work nicely. Next time I make it I might add some water chestnuts to the mix for some extra crunch.

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My husband commented on how good this dish was. I only had shiitake mushrooms on hand and used chardonnay instead of dry sherry (because I had a bottle open). I also omitted the green onion beca...

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