The rescue mission!

You'll need a large non-stick frying pan.

Peel and slice the mushrooms. Add a generous knob of unsalted butter and a glug of rapeseed oil to the frying pan and heat until the butter foams.

Add the sliced mushrooms, a sprinkle of celery salt and tarragon and sauté gently until the liquid released from the mushrooms is absorbed. Turn up the heat and add a glug of sherry, wine or brandy, turn down the heat and reduce again until the alcohol is absorbed into the mushrooms. 

Done!

Now what? Cool, box and freeze.

Fast forward – here are my ideas