Slice and brown the mushroom, combine with the spinach and bacon, make several small mushroom pies, eat one and freeze the rest.

Good choice. Empanadas.

Ravioli. I always need a good veggie filling on hand. I think most of these will be frozen with spinach, garlic, and onion.

Duxelles freezes very well. Make it and freeze in small, well wrapped portions to use in future meals.

I put them in quesadillas, but they are also good in grilled sandwiches. Sometimes I make the quesadillas with flour tortillas, add ham or turkey, mushroom, mild Provolone cheese, and then heat them in a large skillet covered for four minutes. They usually get crispy, and so I fold them over. Or I make them with fresh masa (which I keep in the freezer) with just mushrooms and cheese and deep fry them, like what I used to get in Mexico City, except they used huitlacoche instead of mushrooms, but they are related.

Veda stole my thunder...chop fine, sautee in a little butter and freeze....
Or make a big batch of mushroom soup....
Or make duxelles and carefully sautee until most of the water is gone and use it to stuf either a rouladen or a "chub" of beef filet, or a flattened chicken breast or 2.....then sautee until brown and roast in the oven until done....adding the appropriate spices and herbs according to what meat you are using.

"Duxelles is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions, shallots, and herbs sautéed in butter, and reduced to a paste. Cream is sometimes used as well. It is a basic preparation used in stuffings and sauces (notably, beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart.[1]"

Bingo, Dh will approve. I think once thawed a bit of yogurt or crean will make a nice sauce.

I make these as a side dish using sliced mushrooms and an appetizer using whole mushroom.

MoJo Mushrooms

8 oz whole baby portabellas

1 tbls butter

1 tbls EVOO

1 tbls roasted chopped garlic1/2 cup Badia Mojo Marinade

1. Rinse mushrooms and place in medium sauce pan

2. Simmer mushrooms until water is rendered; pour off water

3. Add butter, garlic, EVOO, and marinade

4, Cover and cook on medium-low for 15-20 minutes until sauce reduces

For an appetizer double recipe.

Julia Child's Quiche aux Champignons.

I make it with XXX cream, shallots and port, no extra dots of butter or bacon. Filled up with mushrooms and just enough custard to fill in the cracks. Topped with gruyere. Not the kind of thing one should eat much of but SOOOO delicious!!

Ragout in red wine served with soft polenta

Slice mushrooms and fry in butter on high heat until they have lost any moisture add garlic and thyme. You may want to do this in 2 batches. Use about 1lb mushrooms. Then add 150ml red wine and 150ml stock. Season to taste.

For the polenta, heat 400ml milk and 400ml water add 150g quick cook polenta, a teaspoon finely chopped rosemary and 20g parmesan. Serve soft. With the leftovers, spread out on a plate so you can cut it up to fry the next day.

I need more mushrooms, : )

I'm making polenta tonight, yum. Might be odd with salmon but i'll make it work. Have an idea.

I'm soaking a bag of some little pea that look like small garbanzos called PoisEntiersJaunes. Huge bag so i think i'll try a few different humus style puree dips...one with mushroom.

And Julia's quiche Sat. ...and the MoJo maybe with steaks. : )

This was so good i forgot to take a pic. I made polenta, then a layer of mixed sprouted grain in my new steam oven...using a fresh veg broth as the liquid...added mushrooms, then seared cast iron salmon steaks to the table...

(those spiced baby yellow peas on the back burner are for a humus...tomorrow)