An unusual and delicious way of serving carrots, Carottes aux Champignons (kah-roht oh shom-peen-yon) is a combination of carrots and mushrooms tossed together in a buttery sauce.
1 lb. carrots, scraped and sliced
½ teaspoon salt 10 fl. oz. water
1 tablespoon sugar
2 oz. butter
4 oz. mushrooms, wiped and quartered
1 tablespoon finely chopped onion
In a medium-sized saucepan place the carrots, salt, water, sugar and 2 table-spoons of the butter over moderate heat. Bring the water to the boil and cover the pan. Reduce the heat to low and simmer the carrots for about 30 minutes, or until they are tender and most of the liquid has been absorbed.
While the carrots are cooking, prepare the mushrooms.
In a small frying-pan melt the remaining butter over moderate heat. Add the mushrooms and fry them gently for about 5
minutes, or until they are softened. Mix in the onions with a wooden spoon and cook gently for another 3 to 4 minutes.
Add the mushroom mixture to the carrots. Taste and add more salt and pepper if necessary. Turn into a hot serving dish and serve immediately.