Food

nursey: fry an onion in butter and olive oil until it's goopy, chuck in the porcinis and some garlic, fry until the porcinis give up their liquid and then it evaporates (i'm sure there's an official term for that), add some fresh thyme and pour on a bunch of white wine. cook until it mostly evaporates (it'll thicken up and make a sort of a gravy). serve on toast with parmesan on top. mmmmm...

you could make a roux sauce, stir fry the mushrooms and some finely chopped onion and parsley,add salt n pepper... add it to the roux sauce and you have a filling for bread baskets or a basic pie filling?

Cheers, I've got enough to try both ideas :)