Cooking with mushrooms

I can never resist those big trays of mushrooms that fruit and vegetable departments put on sale at the end of the day, but when I get them home I can’t figure out how to use them and end upwasting at least half. It’s a bit of a false economy unless you can suggest a way to use them up over, say, two nights. Any ideas?

I like this sort of challenge! On the first night, I would do the lot as a quick fry-up, cooking the mushrooms in a pan with olive oil, a couple of tablespoons of wine, salt, pepper, garlic and spring onions. Use half the yield as an accompaniment to a lovely rare steak and mashed potatoes with milk, butter, salt and pepper. For the next night, add the remaining fried mushrooms to a simple pasta sauce and serve over quality Italian pasta with lots of parmesan.