Triple Mushroom and Carrot Medley Recipe -

Triple Mushroom and Carrot Medley

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"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 Edit and Save

Original recipe makes 6 servings/ serving size 1/2 cup Change Servings


  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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Reviews More Reviews

Feb 11, 2004


Jul 26, 2006

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 it's enough to feed six though. I served it with Pork Lo Mein and Egg Rolls for a nice Asian meal. Flavor was excellent!


7 Ratings

Feb 08, 2010

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

Mar 26, 2012

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 because I didn't have any one hand either (I think they would be a tasty, though). I also substituted agave nectar for the honey. It add a nice, sweet flavor. I served it with brown rice and a teriyaki-marinated pork loin.


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  • Calories
  • 48 kcal
  • 2%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 277 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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