I made a mushroom ragú last night, adapted from Everyday Italian (which is excellent, by the way, and much better than watching that woman's freaky shark teeth for 30 minutes).
Put 1/4c. of olive oil in a skillet. Add some onion and a couple cloves of garlic and let saute until soft. Add about a pound of mushrooms. (I used white button mushrooms, even though Shark Lady explicitly said to use anything but those.) Saute. Add about a cup of white wine (or red wine or chicken broth -- I used some deeply crappy white wine) and some salt and pepper. Simmer for 30 minutes or so, adding a little water as needed to keep it moist until the mushrooms are cooked. Turn off the heat. Add a handful of chopped parsley. Stir. Add the juice of half a lemon and some Parmesan cheese and maybe a little more salt and pepper. Serve. Maybe throw on a little more cheese, too.
This was the best (and easiest) thing I've cooked in a while. I served it over ravioli, but it seems like it would go well on almost anything.
Damn. Now I have to go eat the leftovers for lunch.