• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 12-16 baby carrots
  • 3 cloves garlic
  • 3-4 small onions
  • 3 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon ground thyme
  • ½ teaspoon ground cumin
  • ½ teaspoon ground allspice
  • ¼ teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 4 sprigs fresh mint
  • 3 tablespoons plain Greek yogurt
  • 2 teaspoons brown sugar
  • toasted pine nuts

Cooked carrots are often reserved for creating a flavor base for soups or sauces, and rarely get the opportunity to shine as a costar. Not to worry, though, the FunGuy knows this recipe will change your mind!

In this dish, we take baby carrots and thinly sliced mushrooms, season them with Mediterranean spices, and toss them into a hot a skillet until tender and lightly caramelized. To finish these earthy vegetables, we have included a sweet, creamy, refreshing homemade yogurt sauce to drizzle over everything, and a crunchy pop of toasted pine nuts, to reach peak flavor and texture!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth and trim the stems. Slice the mushrooms very thin and transfer them to a bowl. Wash the carrots and peel them before cutting them in quarters lengthwise. Peel the garlic and the onions. Mince the garlic well and cut the onions into quarters. 
  2. Mix the oregano, paprika, thyme, allspice, salt, and black pepper in a small bowl.
  3. Pour 1 tablespoon of the olive oil over the mushrooms and sprinkle half of the spice into the bowl. Gently toss to coat the mushrooms in the seasoning. 
  4. Heat the rest of the olive oil in a heavy skillet over medium heat. Add the garlic to the pan and saute 1 minute. Add the onions to the pan and cook 3 minutes. Add the carrots to the pan, stirring and tossing them in the hot oil. Add the rest of the spice mixture, allowing the carrots to cook about 7-8 minutes, stirring occasionally so they don’t stick. Add the mushrooms to the pan and let them cook an additional 3-4 minutes or until the mushrooms have browned and crisped around the edges. Turn off the heat.
  5. Remove the leaves from the mint sprigs and finely mince them on a clean cutting board and transfer them to a small bowl. Add the yogurt and brown sugar to the bowl and mix well. 
  6. Serve the carrots and mushrooms immediately with the yogurt sauce and pine nuts on top.

Have a Fun meal!