Name: Carrots with Mushrooms
Prep time: 10 min
Yield: 3 People
Cuisine: Italian
Ingredients: 1.1 lbs carrots; 1 oz dried mushrooms; Half onion; 2 cups vegetable broth (hot); 1 bunch parsley; extra virgin olive oil; salt; black pepper

Just a few ingredients are enough to bring a delightful little dish to the table. The carrots with mushrooms, which I invite you to try, are a rustic and genuine side dish. The sweetness of these vegetables meets the intense flavor of dried mushrooms, creating a simple yet flavorful dish. And you know what? They go well with everything: meat, fish, eggs, cheese… and they’re great on their own too. The secret lies in the slow cooking that leaves the vegetables soft yet firm. And in the end, a sprinkle of fresh parsley to enhance all the aromas. I assure you that after tasting them, you might start looking at carrots differently. Shall we bet?

Other carrot side dishes you might be interested in:

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: 3 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients for Carrots with Mushrooms

1.1 lbs carrots
1 oz dried mushrooms
Half onion
2 cups vegetable broth (hot)
1 bunch parsley
extra virgin olive oil
salt
black pepper

Tools

1 Small Bowl
1 Pan with lid

Preparation of Carrots with Mushrooms

First, soak the dried mushrooms in warm water for about twenty minutes in a small bowl.
Meanwhile, scrape the carrots, trim them, wash them, and cut them into sticks.
Once the mushrooms have softened, squeeze them and cut them into strips.
In a pan, heat a few tablespoons of oil with a couple of tablespoons of water and sauté the finely chopped onion.
Let it sizzle for a few moments, then add the mushrooms and carrots.
Sauté everything for 5 minutes, then season with a generous grind of black pepper and pour in the hot broth.
Lower the heat, cover, and continue cooking for about 20 minutes, stirring occasionally. At the end of cooking, the carrots should be tender, and the broth should have evaporated. Adjust the salt, sprinkle with chopped parsley, and serve. Enjoy! Paola.
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