Sauteed Mushrooms with Carrots and Oregano

4/23/10 – good!

This is great over pasta, but the vegetables alone would make a nice side dish.

1 lb. mushrooms, thinly sliced
4 medium carrots, diced
1 small onion, minced
6 tbsp. olive oil
2 tbsp. balsamic vinegar
2 tbsp. minced fresh oregano leaves
Freshly ground salt and pepper to tasts
1 lb. penne pasta

Heat the oil in a large saute pan.  Add carrots and onions and saute over medium heat until the vegetables start to brown around the edges, about 12 minutes.  Add the mushrooms to the pan and cook, stirring occasionally, until mushrooms are golden and considerably shrunken, about 5 minutes.

Add the vinegar and oregano, and cook until the liquid thickens and becomes syrupy, about 1 minute.  Pour over cooked pasta and toss well; add salt and pepper to taste.  Serve immediately.


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