In a boiling pot of water, cook the carrots until they are tender. You want to be able to pierce them with a fork without them falling apart. Once cooked, drain well.
Heat the oil in a non-stick pan over medium high heat. Sauté the mushrooms for 3 to 5 minutes until golden brown. Toss in the carrots. Cook for an additional 2 to 3 minutes. Season well with salt and pepper to taste before serving.