I wanted a few mushrooms to make a suace to go on my steak. However our local shops seem to mainly stock the large prepacks which are way too big for what i wanted. So as they don't keep too long i planned a mushroom day, with each meal built around them.

Breakfast - Garlic mushrooms on toast.
Melt together generous amounts of olive oil and butter in a lidded pan.(This will serve to wet the toast instead of putting butter on it).
Crush 2 cloves of garlic and add these to the pan. Cook for a couple of minutes to get rid of the raw taste.
Roughly chop most of the mushrooms into the pan, reserving enough for the steak sauce for later.
Make sure everything is well coated in the oil/butter mix, turn the heat down to medium and put the lid on.
Now start the toast, when this is ready the mushrooms will be cooked.
Strain the liquid from the pan to cover the toast before spooning as much of the mushrooms as you want over the toast. Reserve some of the cooked mushrooms to make lunchtime soup with.
Finally top off with eggs of choice (fried, poached, scrambled).

Lunch - Cream of mushroom soup.
Add a half pint of chicken stock to the pan of mushrooms (I always have stock in my freezer) and bring to the boil. Serve up with a splash of double cream and chunks of crusty home made bread.

Dinner - pan fried steak with cream and mushroom sauce.
My choice of steak for this dish is rib-eye as this has a fine marbling of flavoursome fat through it. Ahead of time put a large potatoe in the oven to bake. (usually 2 hours at 170 centigrade).

Into a hot pan put a small amount of oil and butter. (butter for flavour, oil to stop the butter burning). Sear the steak on both sides to seal it. Halve some small tomatoes and place these cut side down to cook around the steak. Turn the heat down and cook to your desired level.
When ready remove the steak & tomatoes to a hot plate and cover with foil to rest.
Tip away most of the oil butter mix and deglaze the pan with some red wine. Add the double cream left over from the lunchtime soup along with the tomatoes (cut side up now) and the chopped mushrooms. Use double cream so that it doesn't split in the heat.
when all is cooked through serve up and enjoy with the rest of the red wine.

Your going to get sick of mushrooms quickly!

Not really. if you look at the use of the mushrooms over the day it changes.

main ingredient at breakfast

toned down with stock and cream for lunch

then just a highlight in the sauce at night.

obviously if you did this every day then yes

OH. I thought it said "mushroom a day" meaning that you would do the same thing until you had used up your mushrooms. Sorry!