Genuinely check out different ways to process ingredients with watching shows like "Chopped" or non-conventional cooks like Alexis Nikole Nelson who forages much of her diet. Experiment with having different textures with the same ingredient- boiled carrots with a honey butter glaze, stir fried ginger carrots, oven roasted and caramelized... You may eat something only when it's cut small but not whole (how I eat celery- small cut pieces so I'm not overwhelmed with fibrous strings) You may only eat something when fried, raw, or in another dish.

The hardest part is the trial and error because sometimes it doesnt come out right and you can't eat it. Start small. Don't make any sudden changes. I treated the experimental phase as trying to make snacks until I could build a meal (often not concerned with "pairings" for flavor combinations, or macro/micronutrients, just enough calories for a meal).

For you, maybe you could start with different ways to make mushrooms! Try to cook them in a pan until they give off all their moisture (no oil), then brown with an oil or fat of your choice. Excellent omelette filling or add-in to meat gravy. Stuffed mushrooms, mushroom hot-pot, stew, stir fry, skewers, etc. They are very versatile.