Veggies!

Mushrooms.  Maybe you love them or maybe someone in your family does, chances are you're going to be seeing a half-package of mushrooms about to go ammonia on you at some point.  And here's something to do with them!

Mushroom Duxelles

For every quarter pound of finely chopped mushrooms you have (a half-cup) use one tablespoon of butter and four tablespoons of finely chopped onion.
Melt the butter in a larger skillet than you think you need over medium heat.  Add the chopped onion and cook, stirring, for two or three minutes. Add the chopped mushrooms and continute to cook over lowish heat, stirring occasionally, until all the moisture has evaporated--about 20 minutes, give ot take.  Season to taste with salt and pepper.  Cool COMPLETELY TO ROOM TEMPERATURE, then put into a container and refridgerate for up to a week, or freeze for later use.
If you happen to have a lot of mushrooms and you want to preserve them using this method, freezing the mixture in tablespoon-sized blobs on a wax-paper-covered cookie sheet and then putting the blobs into a freezer bag works quite well.