I didn't feel like a complicated dinner, but wanted something that would make me feel as though I had put some modicum of effort and self-care into it. When in doubt, I tend to go for toast and, since I had mushrooms on hand, this seemed like the obvious answer.
1 piece of your favorite bread
1/4 pound of sliced mushrooms (I used shiitake caps but mixed mushrooms would taste good as well)
1 Tbsp chopped green onion
2 tsps butter
Splash of Vermouth or white wine
2 tsps grated Parmesan
Salt to taste
Melt the butter in a skillet over medium heat. As soon as it has melted, add the green onion, the sliced mushrooms and a bit of salt. Cook, stirring often, until the mushrooms soften and start to release moisture.
Put the bread in the toaster.
Add the Vermouth to the pan and stir well. It will instantly turn into a sticky reduction; make sure that the mushrooms are all lightly coated with it.
By this point your toast will be ready. Spoon the mushroom mixture over the toast and sprinkle with the grated Parmesan. A green side salad tastes nice with this.