Peel the carrots and use a peeler to pull wide, long strips from top to bottom so that they look like ribbon noodles. Put the carrots aside and carefully grate the mushrooms; Halve or quarter if necessary. Roast the nuts without oil and then set aside.
Heat the wok with the oil and add the mushrooms. Let it sweat for a few minutes and then add the carrot strips. Roast briefly and then deglaze with a good dash of sherry. Let simmer a little more and season with pepper and Gomasio before adding the nuts and serving.
Before serving, sprinkle with freshly chopped parsley or coriander greens (if you have it, but you can also do without it).
I served it with red wine triplets and minute steaks. But also delicious with rice and fish.
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