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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Wild Mushrooms and Root Vegetable Saute

Source: dLife

A sauteed mixture of wild mushrooms, carrots, and potatoes.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	133.9

Total Carbs	23.1 g

Dietary Fiber	4.0 g

Sugars	4.4 g

Total Fat	3.4 g

Saturated Fat	0.8 g

Unsaturated Fat	0.5 g

Potassium	765.2 mg

Protein	5.3 g

Sodium	220.1 mg

Dietary Exchanges 3.4 Fat, 1.4 Vegetables, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp olive oil 1.0
1 cup fresh chopped onion 3.5
3 1/2 cup Potatoes, fresh, with skin, diced 1.0
1 cup chopped carrots 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 tsp unsalted butter 6.0
6 cup fresh mushrooms 1.0
1 tbsp chopped parsley

Directions

Pour 2 teaspoons oil in a frying pan and heat over medium-high heat. Saute onion 3 minutes or until soft. Mix in potato, carrot, 1/4 teaspoon salt, and 1/8 teaspoon pepper and saute 12 minutes or until vegetables are light browned. Spoon mixture into a bowl and set aside in a warm place.
Pour the rest of the oil in a frying pan and heat with butter. Saute mushrooms with the rest of the salt and pepper for 10 minutes or until mushrooms are tender. Combine mushrooms with potato mixture and top with parsley.