|
2 |
Cook onion
and garlic in oil in a 12-inch nonstick skillet
over moderate heat, stirring, until onion is
softened, about 2 minutes. Add carrot and cook,
stirring, until softened, about 3 minutes. Add
mushrooms, ½ teaspoon salt, and ¼ teaspoon
pepper and cook, stirring occasionally, until
liquid mushrooms give off is evaporated and they
are very tender, 10-15 minutes. Stir in
worcestershire sauce, parsley, and 3 Tablespoons
barbecue sauce, then transfer vegetables to a
large bowl and cool. |