Five quick ideas for mushrooms

The low-fat version...
Heat a little olive oil in a pan and fry a chopped onion till soft, then add 200g sliced mushrooms, one crushed clove of garlic, a tablespoon of soy sauce, salt and pepper and fry for another 5 minutes till the mushrooms are soft. Cool, then transfer to a food processor and add 25g brown breadcrumbs, 50g cottage cheese or fromage frais and a dash of lemon juice and process till smooth. Chill before serving.

Marinated Mushrooms
In a small saucepan, simmer gently for 2-3 minutes 3 tbsp white wine vinegar, 1 tbsp lemon juice, 1 tbsp olive oil, 1 clove of chopped garlic, a bay leaf, a pinch of brown sugar, 1 tsp crushed coriander seeds, 100ml of passata (tomato paste) and salt and pepper. While still warm, pour over 350g button mushrooms and leave to marinate overnight. Sprinkle over some chopped coriander and serve with some crusty French bread.

Warm Salad with Sauteed Mushrooms
Prepare a bowl of exotic lettuce leaves (the ones in the pre-mixed bags). Heat a little oil in a frying pan and fry a sliced shallot till soft. Add a handful of wild mushrooms, quartered and torn, as necessary and fry for a few minutes. Add 1 tbsp of tarragon vinegar, salt and pepper and a few chopped fresh tarragon leaves. Fry another 10 seconds or so then pile onto the salad leaves and serve immediately.