A fistful of mushrooms doesn't go far, but matched with eggs and brown butter it becomes a proper small dinner. What you've got left in the box finally gets its due tonight.

Serves 2. 20 minutes, 18 at the stove.

About 290 calories a serving, 13 g protein, 3 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice the mushrooms into 1/4 inch pieces. Mince the garlic clove. Set a skillet over medium-high heat and add 2 tablespoons of the butter.
2. When the butter foams and turns golden at the edges, add the mushroom slices and let them sit undisturbed for 2 minutes until they brown on the first side, then stir and cook another 2 minutes until tender and golden. Add the minced garlic and cook 30 seconds until fragrant, then push everything to the edge of the pan.5 min
3. Crack the 4 eggs into the center of the skillet and let them set for 1 minute, then break the yolks and gently scramble everything together with the mushrooms. Cook until the eggs are creamy and just set, about 2 minutes. Add the remaining 1 tablespoon butter and a pinch each of salt and pepper.3 min

Note Swap dried porcini mushrooms if fresh ones have given up. Leftovers don't keep. Serve over toast or rice to stretch it, with a green salad on the side to make a meal.

Half a punnet of mushrooms becomes the whole dinner when you sear them hard in butter until their liquid evaporates, then top with a fried egg. Toast catches every drop. This is what tired cooks need on a Tuesday night.

Serves 2. 15 minutes, 15 at the stove.

About 370 calories a serving, 10 g protein, 18 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice the half punnet of mushrooms into quarters lengthwise. Warm a large skillet over medium-high heat and add 3 tablespoons butter. When it foams, add the mushrooms in a single layer and leave them alone for 4 minutes to brown.4 min
2. Stir the mushrooms and cook for another 3 minutes until most of their liquid has evaporated and the edges are dark golden. Taste and season with salt and pepper. Push the mushrooms to the sides of the pan.3 min
3. While the mushrooms finish, toast 2 slices of bread until golden and set them on the plates.
4. Add 1 tablespoon oil to the centre of the skillet. Crack 2 eggs into the pan and cook until the whites are set but the yolks still jiggle, about 2 minutes. Divide the mushrooms and eggs between the two plates and slide everything onto the hot toast.2 min

Note Swap mushrooms for sliced tomatoes or halved cherry tomatoes in high summer. Leftovers keep in the fridge for one day and reheat poorly; best eaten fresh. Serve with hot sauce or a sharp pickle on the side to cut through the butter.

Three or four mushroom caps go a long way when sliced and sautéed until golden. This is the fastest, most forgiving use for odds and ends from the crisper drawer. Serve it plain or with a green salad.

Serves 2. 25 minutes, 18 at the stove.

About 500 calories a serving, 12 g protein, 65 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Set a large pot of salted water to boil. Slice 3 or 4 mushroom caps into thirds. Mince 2 cloves garlic.
2. Heat 2 tablespoons oil in a skillet over medium-high heat. When the oil shimmers, add the mushroom slices in one layer and cook without stirring until the bottoms are golden, about 3 minutes.3 min
3. Stir the mushrooms once, break them apart if they clump, and cook until the second sides are golden and they start to shrink, about 2 more minutes. Add the garlic, stir, and cook until fragrant, 30 seconds.2 min
4. When the water boils, add 6 ounces pasta and stir. Cook until it is al dente, about 9 minutes. While the pasta cooks, keep the heat under the mushrooms low.9 min
5. Scoop 1/2 cup pasta water into the skillet and stir. Drain the pasta and add it to the mushrooms along with 1 tablespoon butter, a pinch of salt, and a crack of pepper. Toss until the pasta is coated and the sauce clings to each strand, about 1 minute.1 min

Note Swap mushrooms for sliced green beans or zucchini if you have them. Leftovers keep in the fridge for 2 days and reheat gently in a skillet with a splash of water. Serve with crushed red pepper and grated cheese at the table.