When I get too many:

The key to getting the best flavor out of mushrooms is to cook them over high heat for a couple of minutes to sear them, then lower the heat to way, way low and let them cook for at least 10 minutes, which concentrates the flavour.

Then add an allium (onion, shallot, etc.) I like using scallions, because they cook a bit, but still have freshness and stay a pretty green.

Meanwhile, make the pasta of your choice.

Pick any combination of souring ingredients. My fave is sour cream mixed with a bit of homemade yogurt.

Stir it all together over low heat:

Yum!

-R