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Hunter's Carrots Recipe

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This recipe for Hunter's Carrots is from The Mackedon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 ounce dried wild mushrooms
1/2 cup Madeira wine
3 tbs. olive oil
1 1/2 pounds thin carrots, peeled and cut diagonally into 1/2 inch pieces
pinch of salt
1 ounce thinly sliced prosciutto, cut into julienne (Canadian bacon can be substituted)
2 cloves garlic, chopped
3 tbs. chopped Italian parsley
freshly ground black pepper, to taste
Directions:
Directions:
Wash the mushrooms in a sieve, then soak in the Madeira for 2 hours., Drain, reserving liquid and chop fine.
Heat oil in large skillet. Add the carrots and cook over medium heat for 10 minutes, stirring occasionally. Season with pinch of salt.

Mix chopped wild mushroom with reserved Madeira. Continue to saute for about ten minutes, stirring and tossing, until the carrots begin to brown lightly.
Add prosciutto and cook for another few minutes. Stir in garlic and parsley. Grind black pepper over all.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
These can be prepared ahead of serving and kept warm on the stovetop. They also heat up well. We have doubled and even tripled the recipe with success. If Amy's coming to dinner, we skip the black pepper.

 

 

 

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