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Carrots With Shallots & Mushrooms

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Carrots With Mushrooms has a remarkable taste. The mushrooms, white wine, sour cream with dash of pepper and salt gives Carrots With Mushrooms a divine taste.
  Finely chopped shallots 3
  Butter 3 Tablespoon
  White button mushrooms 1 Pound, sliced
  Carrots 1 Pound, very finely sliced
  White wine 1 1⁄2 Cup (24 tbs)
  Chicken bouillon cube 1⁄2 (Stock Cube)
  Superfine sugar 1 Teaspoon (Caster)
  Grated nutmeg 1⁄2 Teaspoon
  Sour cream 3 Tablespoon (Creme Fraiche)
  Salt To Taste
  Pepper To Taste
  Chopped fresh chervil 1 Tablespoon

Put the shallots in a casserole with one-third of the butter.
Cover and microwave on HIGH for 3 minutes.
Add the mushrooms to the shallots in the casserole.
Cover and microwave on HIGH for 5 minutes, stirring midway through the cooking time.
Put the carrots in another casserole with the white wine.
Crumble the 1/2 bouillon (stock) cube into the casserole and dot with the remaining butter.
Sprinkle with the sugar and grated nutmeg.
Cover and microwave on HIGH for 10 minutes.
Mix the contents of the two casseroles.
Add the sour cream (creme fraiche), taste and adjust seasoning.
Cover and microwave on HIGH for 3 minutes.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Carrots With Shallots & Mushrooms Recipe