Boil champignons in a small amount of salted water. When ready, drain the water, let champignons cool and cut into small cubes. Chop dill, combine with mayonnaise and mix with boiled champignons - the sauce is ready. Peel carrots and fine grate. Heat 1-2 tbsp. vegetable oil in a frying pan, put carrots and fry stirring for 3-4 minutes until medium done. Then pour in about 100 ml water and continue to simmer under the lid until done. When carrot is soft, pour in semolina and stir the mixture thoroughly so that the groats is evenly mixed with carrots. Salt to taste. Remove from fire and allow to cool. Form small cutlets 5-6 cm in diameter from the resulting mixture. Roll each cutlet in breadcrumbs and fry in a frying pan with vegetable oil until golden brown, for 2-3 minutes per side. Serve carrot cutlets hot, with sauce.