Wednesday, April 21, 2010
Rose's Carrots and Mushroom Saute
This recipe is from Rose's Celebration's, published by William Morrow and Company, Inc. She credits her friend Susan Doris for inventing this dish. Susan, it seems, needed an extra pan to heat a baby bottle and combined a pan of cooking carrots into a pan of sauteing mushrooms. Forgetting about them, she opened the pan thirty minutes later discovering a delicious new way to cook carrots.
In an attempt to improve my laxidasical cooking skills and same old repertoire, I'm making an effort to cook a new recipe each week from Celebrations or Melting Pot. Since both are out of print, I'm guessing it is safe to post the recipe. If not, someone please let me know and send the cheese police.
(Be forewarned, risque inuendo, but hillarious definintion of cheese) Both books are available at Alibris
Carrots and Mushroom Saute
6 med carrots, scraped and cut into 1/8 inch rounds- 3 cups, 1 pound or 454 grams
unsalted butter, 2 tablespoons, 1 oz or 28 grams
1 med clove garlic, smashed and peeled, 5 grams
fresh mushrooms, sliced, 2 and 1/2 cups, 8 oz
salt, 3/4 teaspoon
pepper, freshly ground, 1/2 teaspoon
fresh thyme, 1 tablespoon
sugar, 1/2 tsp
In a medium saucepan, place the carrots and add boiling water to cover them by about 1 inch. Boil the carrots, partially covered, until tender-crisp, 5-8 minutes. Drain and set aside, covered.
Meanwhile, in a large heavey skillet over medium-low heat, melt the butter. Add the garlic and mushrooms. Cover and cook for about 5 minutes or until the mushrooms give up their liquid. Uncover and continue cooking, stirring occasionally, until the liquid evaporates, about 3-5 minutes.
Add the drained cooked carrots, salt, pepper, thyme and sugar and cook over low heat for 30 minutes, stirring three or four times. Increase the heat to medium high and cook, stirring often, until the carrots and mushrooms are golden brown, about 5 minutes.
Delicious! I never would have thought the combination of carrots and mushrooms together would complement each other so well. The only thyme I had was growing in an herb pot so I guessed at the amount, added more mushrooms and tweeked the sugar and salt. This recipe is a new favorite.