Let your imagination be your guide. Mushrooms are great in any casserole or stir fry (well almost), and are good by themselves simply sauteed and seasoned.

My mother used to make creamed mushrooms on toast for a meatless Friday night supper.

Julia Child's Quiche aux Champignons! SO good, and freezes well.

Red wine ragout

Slice the mushrooms. In a hot pan, fry the mushrooms in batches with some garlic and parsley. When they're all cooked, put them all in the pan, add red wine and a little chicken stock and let reduce.

Meanwhile, cook some quick cook polenta with half water, half milk. Towards the end of cooking, add finely chopped rosemary, garlic and parmesan. Serve the ragout over the polenta.

I made beef stroganoff last week with crimini mushrooms instead of the usual white button ones. They added a deeper mushroom flavor to the dish so I will use criminis in the future.

I made a mushroom cream sauce for the baked chicken last night. Would love to find the recipe for the wild mushroom bisque I had at the Captain's Table at Angus Barn recently -- wonderful intense mushroom flavor but not heavy in the tummy.

Yesterday I made Julia Child's quiche as suggested by plllog.

Susan thanks for the suggestion of the sauce. I'm planning chicken for dinner tonight too :)

Well don't keep us waiting, how was the quiche ?

The quiche was absolutely delicious. A definite "must-try". I might make another one and freeze it. It's good for unexpected company or a night when I don't feel like cooking.

Suzan, a bisque is shellfish so shellfish and mushrooms - I'm thinking that could be delicious. Any other clues as to the recipe?

Quiche - always good!

I asked my mother-in-law for her mushroom soup recipe that she makes for Christmas. It is delicious. However, it uses a variety of wild mushrooms and makes a lot. I wonder if I could make with my cremimis. I will cut it in half. Taste would be different. But how bad could it be? Even though it's summer, I still like soup.8 tablespoons (1 stick) butter, room temperature2 cups sliced celery1 cup sliced shallots1 chopped leek or small onion3 garlic cloves, minced3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces) 3 cups sliced crimini mushrooms (about 6 ounces) 3 cups sliced oyster mushrooms (about 4½ ounces) 1 oz dried porcini mushrooms, reconstituted in 2 cup boiling water½ cup dry white wine1 cup dry Sherry ½ cup all purpose flour8 cups homemade chicken stock or canned low-salt chicken broth½ cup whipping cream Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Season with salt and pepper. Strain the porcini mushroom using a fine sieve. Reserve the liquid. Chop porcini mushroom and add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.

Sprinkle mushrooms with 1/4 cup flour stir until mixture coats vegetables. Cook for 1-2 minutes to cook out the flour taste. Gradually mix in stock and porcini liquid. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes.

Working in batches, puree soup in blender or processor until smooth. Return soup to pot (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) add cream and simmer. DO NOT BOIL. Adjusting seasoning and ladle soup into bowls and serve