Should you make mushrooms with carrots for dinner? It's easy and worthwhile — thanks to the cooking time and how light the dish itself is, because it suits every occasion: weekdays, holidays, fasting, dieting. Along with the two main ingredients it includes onion and spices, plus vegetable oil for frying (if you fry it). Sour cream and cheese also work well for baking it in the oven. You can bake mushrooms with carrots in clay pots too, and it turns out delicious. In that case, be sure to make a sauce so the dish isn't dry.
The five most commonly used ingredients in mushroom and carrot recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
| Button mushrooms | 24 | 4.2 | 1 | 0.1 |
| Onion | 41 | 1.4 | 0 | 10.4 |
| Potatoes | 80 | 2 | 0.4 | 18.1 |
| Greens | 41 | 3.7 | 0.4 | 7 |
Mushrooms with carrots are a complete dish in their own right — a tasty appetizer for the holiday table, a base for salads, sandwiches, canapés, rolls, pies, hand pies, snacks and quick bites for work. They're versatile, simple and easy to keep in the fridge in a special sealed container, though not for long.
The simplest recipe goes like this:
- Clean and wash the mushrooms thoroughly. If needed, boil them in salted water.
- Fry the mushrooms in a skillet first without oil, then, once the liquid has evaporated, add oil.
- Chop the onion and grate the carrots. Fry them separately until golden.
- Add the vegetables to the mushrooms, stir, then let simmer for 1–2 minutes over low heat so the flavors meld.
- Serve hot or chilled. It can be frozen to use later.
You can round it out with sour cream, tomato paste, cheese, meat and so on.
Mushrooms like these pair with many ingredients: potatoes, meat, zucchini, eggplant, tomatoes, rice, buckwheat, cauliflower, grated cheese, walnuts, cream. Good spices are: black pepper, hot pepper, dill.
The five fastest mushroom-and-carrot recipes:
| Name of the dish | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Burrito with chicken and green beans | 10 min | 117 | +71 |
| Mushroom appetizer with carrots | 15 min | 38 | +21 |
| Napa cabbage salad with pickled mushrooms | 15 min | 82 | +123 |
| Creamy mushroom soup with croutons | 15 min | 74 | +3 |
| Violet salad with mushrooms and Korean carrots | 20 min | 154 | +275 |
Tips and tricks:
- always wash mushrooms before frying (exceptions: button mushrooms, oyster mushrooms, russulas)
- dried mushrooms should be soaked overnight before cooking
- it's better to fry mushrooms in vegetable oil; they burn in butter
- store fried mushrooms with carrots for no longer than 3 days
- if the mushrooms accidentally come out too salty, thin the dish with a sour cream sauce