Zesty Mushrooms And Carrots Recipe
Summary
Main IngredientVegetable
Ingredients
1 1/2 pounds medium-sized mushrooms
6 medium-sized carrots
3 tablespoons olive or salad oil
2 tablespoons cider vinegar
Salt
3 tablespoons water
1 teaspoon prepared white horseradish
1/2 teaspoon sugar
Directions
1. Cut each mushroom in half; cut carrots into 2" by 1/4" sticks. In 2-quart bowl, combine mushrooms, olive or salad oil, cider vinegar, and 1 teaspoon salt; cover with large plate. Cook at high (100% power) 8 to 10 minutes, stirring after 5 minutes, until mushrooms are tender; drain.
2. In 3-quart bowl, combine carrots and water; cover with large plate. Cook at high 5 to 6 minutes until carrots are tender-crisp; drain.
3. Spoon mushroom mixture into bowl with carrots; add horseradish, sugar, and 1/2 tea spoon salt; mix well. Cover and refrigerate at least 2 hours to blend flavors, stirring mixture occasionally.
2. In 3-quart bowl, combine carrots and water; cover with large plate. Cook at high 5 to 6 minutes until carrots are tender-crisp; drain.
3. Spoon mushroom mixture into bowl with carrots; add horseradish, sugar, and 1/2 tea spoon salt; mix well. Cover and refrigerate at least 2 hours to blend flavors, stirring mixture occasionally.
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