1 lb. carrots, scraped & sliced
1/2 tsp. salt
1 1/4 c. water
1 tbsp. sugar
4 tbsp. butter
4 oz. mushrooms, wiped & quartered
1 tbsp. finely chopped onion

In a medium-sized saucepan place the carrots, salt, water, sugar and 2 tablespoons of the butter over medium 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 medium heat. Add the mushrooms and fry them gently for about 5 minutes, or until they are softened. Mix in the onions and cook gently for another 3-4 minutes. Add the mushroom mixture to the carrots. Taste and add more salt and pepper if necessary.