Your assortment would work well here:
MUSHROOM PASTA SAUCE (serves 4)
1/2 lb mushrooms, sliced
1/2 cup white wine
1 clove garlic, mincced
2 TBL chopped shallots
2 TBL butter
2 TBL flour
3/4 to 1 cup half-and-half
1/4 tsp salt
1/8 tsp white pepper

Saute mushrooms in wine; set mushrooms aside. In the same skillet, saute garlic & shallots in butter. Add flour, then slowly add half-and-half. Add salt, pepper & mushrooms. Add aditional half-and-half, if necessar. Serve over hotpasta.~~

How about mushroom soup?

Wild Mushroom Soup With Sherry

4 tablespoons butter, room temp
1 cup sliced celery
1/2 cup sliced shallots
1/3 cup chopped onion
1 clove garlic, minced
3-4 cups sliced mushrooms (I used combo of shitake, oyster, and button)
1 teaspoon fresh thyme
1/2 cup dry sherry
2 tablespoons all purpose flour
4 cups chicken stock or canned broth
1/4 cup heavy cream

Melt 3 tablespoons butter in large pot over medium-high heat. Add celery, shallots, and onion and sauté until onion is translucent, about 8 minutes. Add garlic for 30 seconds, then add mushrooms and thyme, sauté until beginning to soften, about 4 minutes. Add sherry. Boil until liquid is reduced to glaze, about 6 minutes.

Mix remaining 1 tablespoon butter and 2 tablespoons flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.

Puree about 1/3 of soup in blender until smooth. Return to pot. Can be prepared 1 day ahead of time. Cover and refrigerate. Re-warm over medium-low heat before serving.

Bon Appetit
December 2000

We still have the a/c on and it's humid so I'm looking for a lighter dish, pref without cream. Those two sound like nice wintry rich dishes, for a thinner me!

Maureen,

Saute some chopped garlic in butter, add the sliced mushrooms, a bit of thyme, s & p. When mushrooms are lightly browned add some good sherry, cognac or wine & chicken broth to the pan (you can also add a bit of heavy cream) and let cook for a couple minutes. Remove mushrooms and then reduce sauce. Set aside.

Cut rounds out of frozen puff pastry (I use a glass) and pre-bake until almost done. Place some grated gouda or a cheese of your choice on the pastry, divide & add mushrooms and bake until pastry is done. Pour the heated sauce left in the saute pan over each pastry.

In the end I just sauted them and ate them. LOL. They were chewy, I must say, rubbery in fact. Maybe that's why these stems were such a good price...