10 baby bella mushrooms
4 medum carrots, peeled et cut into julienne strips
1/4 cup dry sherry
1/4 tsp. sea salt
freshly ground pepper to taste
chopped fresh parsley
1. heat oil in a large skillet over medium-high heat. add mushrooms et carrots et cook for 10mins or until carrots are crisp-tender.
2. stir in remaining ingredients et cook for a few minutes more.