This is a simple and quick side dish or an appetizer. I love Asian flavors and I love mushrooms, so why not combine the two? You could assemble this with just about any of your favorite Asian flavors that you have on hand in your fridge or pantry. The firm, earthy mushrooms taste great with the sweetness of the cooked carrots and hint of chives. Bill won’t touch them so this dish was shared and went over well recently at our girls gathering! The button mushroom, better known as a white mushroom or sometimes Agaricus bisporus is the most widely cultivated, harvested, and distributed mushroom in the world. In the United States alone, an average person consumes over two pounds a year. They are mildly flavored and can take on a lot of flavors. The brown variety of the button mushroom is often found marketed as a crimini mushroom. Crimini mushrooms have a darker and more earthy flavor which I like because it adds complexity to food. Allowed to grow to a large size, the button mushroom is also packed and sold under the Portobello mushroom label. Portobello mushrooms are usually quite large, and also have a rich flavor which pairs with a meaty texture.
2 lbs. Button Mushrooms, white or brown wiped clean
2 large Carrots, peeled and sliced thin
1 Garlic Clove, pressed
1 Tablespoon Butter
1 Tablespoon Vegetable Oil
3 Chives, sliced
Asian Flavors of your choice, including Teryaki Seasoning, Soy Sauce, Thia Chili & Ginger Sauce, Chili Oil, etc.